Preheat the oven to 350 F.

Place your pie crust into a pie pan and bake for 7 minutes, then remove from oven.

In a small bowl, whisk together the arrowroot, cinnamon, ginger, nutmeg, cloves, and salt.

In a large bowl or in the bowl of your stand mixer, add the coconut sugar and pumpkin and beat with an electric mixer until smooth. Add in the coconut milk and vanilla and continue to mix.

Add the arrowroot mixture to the pumpkin and beat on high until no lumps remain.

Pour the filling into the pie crust and bake for 25 minutes at 350.

To make the crumble: whisk together the flour, sugar, and spices in a bowl. Once the spices are fully incorporated, add the butter and work it into the mixture with your hands, until the mixture takes on a crumbly texture. Add the pecans and work them into the mixture with your hands.

Once the pie has baked for 25 minutes, sprinkle the crumble mixture over top and return to the oven to bake for an additional 20 minutes.

After 20 minutes, the crumble should be browned on top and the pie will be slightly jiggly, but will firm as it cools. Let the pie cool on the counter, then cover and refrigerate for at least 2 hours and up to overnight to let it set.