Preheat oven and bake pie crust according to pie crust package instructions. (For Wholly Wholesome gluten-free allergen friendly crust, bake at 375 F for 8-10 mins)
In a medium saucepan, combine 1 1/2 cups coconut milk and sugar. Bring to a boil over medium-high heat.
In a small bowl, whisk together cornstarch, bourbon and remaining 1/4 cup coconut milk. Whisk cornstarch mixture into coconut-sugar mixture. Continue whisking and cook until filling boils and thickens. Add pumpkin pie spice and salt. Whisk to combine.
Reduce to low heat and add pumpkin. Whisk until thoroughly combined.
Spoon filling into prepared pie crust. Press plastic wrap onto the top of the pie or a skin will form. Chill pie overnight before serving.