Vegan Pumpkin Pie

1 ½ cup all-purpose flour ½ teaspoon salt ½ cup shortening ¼ - ⅓ cup ice water

FOR THE FILLING:

1 15 ounce can pumpkin ¾ cup canned full-fat coconut milk ¾ cup packed light brown sugar ¼ cup pure maple syrup ¼ cup cornstarch 1 tablespoon pumpkin pie spice 2 teaspoon vanilla extract ½ teaspoon salt

FOR THE TOPPING

1 15 ounce can full-fat coconut milk, refrigerated overnight ¼ cup powdered sugar