Add the canned pumpkin, coconut cream, brown sugar, date sugar, pumpkin pie spice, salt and cornstarch to a bowl. Whisk it together until smooth.
Pour the mixture into the thawed pie crust. Don't pre-cook the pie crust. Spread the mixture evenly with a spatula.
Bake for 1 hour. If the crust starts to burn, cover the edges of the crust with aluminum foil after about 30 minutes of baking. The middle will still jiggle; that's normal. Let cool at room temperature for 30 minutes, then cover and transfer to the refrigerator to chill for at least a couple hours.
