1. 1. Preheat your oven to 350°F and grease a 9-inch pie dish.

2. 2. In a mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Stir in the melted coconut oil until the mixture holds together. Press the oat crust evenly into the bottom and up the sides of the prepared pie dish.

3. 3. Bake the oat crust for 10-12 minutes, or until it’s lightly golden in color. Remove it from the oven and let it cool slightly while you prepare the pumpkin filling.

4. 4. In a large bowl, whisk together the pumpkin puree, coconut milk, brown sugar, maple syrup, cornstarch, pumpkin pie spice, vanilla, and salt until the mixture is smooth and well combined.

5. 5. Pour the pumpkin filling into the pre-baked oat crust, smoothing the top with a spatula or the back of a spoon.

6. 6. Bake the Vegan Pumpkin Pie with Oat Crust for 45-50 minutes, or until the filling is set and slightly firm to the touch.

7. 7. Allow the pie to cool completely at room temperature, then refrigerate it for at least 2 hours before serving.