Blend all healthy pumpkin pie ingredients together until smooth. Pour into a prepared pie crust (such as crust recipe listed above) in a 10-inch round pan. Loosely place strips of aluminum foil around crust to prevent too much browning while baking.
Bake 27 to 30 minutes. Let cool and then refrigerate at least 5 hours uncovered for the pie to thicken and set.
Preheat oven to 200 F.
In a large mixing bowl, combine flour, salt, and brown sugar.
Add oil and stir. Add water one tablespoon at a time until it just sticks together but is not gummy. Lightly grease 10-inch pie pan.
Place dough in between two sheets of wax paper and roll out until about 1/4 inch thick. Carefully peel away one sheet of wax paper and place that side down into the pie pan. Press dough lightly until formed to pie pan. Remove remaining sheet of wax paper.
Place crust in the oven and immediately increase the temperature to 350 F. Bake 15 minutes. Remove and let cool.
* I've only tried full-fat canned coconut milk in this recipe. You can experiment with other milk, but I'm not sure how it will turn out.