Hands down the most delicious Pumpkin Pie I have made

The minimalist baker does it again!
A delicious pie!  Thank you Dana!
For the full recipe follow this link.

FILLING

• 2 3/4 cups pumpkin puree (~1 1/2 15-ounce cans)
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/3 cup unsweetened plain almond milk
• 1 Tbsp olive oil, or melted coconut oil
• 2 1/2 Tbsp cornstarch or arrowroot powder
• 1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
• 1/4 tsp sea salt 

I made my usual rough puff pastry for this pie.
Pour filling into pie crust and bake at 350 for 58-65 minutes.