Preheat the oven to 350°F;

If making your own pumpkin puree, cut open your pumpkin, pull out the guts and seeds (save the seeds for roasted pumpkin seeds!), cut into small chunks and steam for 15 minutes till fork tender;

Measure 420 grams of steamed pumpkin flesh, without skin, add to a blender or kitchen processor;

Add the coconut milk, maple syrup, cornstarch and spices to the blender, blend till completely smooth and even;

If using my oil free gluten free crust, pre-bake the crust for 5 minutes;

Then add the filling mixture to the crust, return to the oven and bake for 50 - 60 minutes, until the surface of the filling appears solid, the very middle of the filling might still be a little wobbly, that is ok;

If the edges of your crust begin to get too browned, tent the edges with foil;

Once the pie is done baking, let it cool to room temperature then cover and transfer to the fridge to set overnight;

When ready to serve, add the chickpea water to your mixer bowl, use the balloon whisk and whisk on fastest setting;

Once the liquid appears foamy, slowly add in the cream of tar tar, keep whisking;

When the mixture begin to turn white and fluffy, slowly add in the sugar, little by little, whisk for a total of about 8 minutes until it reaches a perfect stiff peak;

Pile the whipped meringue to the center of the pie, as high as you can, then spread the meringue outward to cover the filling portion, use a small spatula to create swirls, or decorate as your like;

Use a kitchen torch to torch the meringue top right before serving, move the torch around to brown all the ridges and peaks;

Slice and serve, enjoy!