Preheat the oven to 375°F and line a baking sheet with aluminum foil or parchment paper. Brush it with oil. Set aside.

Cut a small circle around the top of the pumpkin and remove the stem. Slice the pumpkin in half, from top to bottom, and scoop out all the seeds. Place the two halves cut side down on the baking sheet and bake for 40 to 50 minutes, until the pumpkin is fork tender. Cool until just warm, about 20 to 30 minutes. Raise the oven temperature to 425°F once the pumpkin is done baking.

Line an 8- or 9-inch pie pan with the circle of pie dough. Dock the dough by pricking the bottom and sides evenly with a fork to release steam during blind baking. To blind bake, line the entire crust with a sheet of parchment paper (use aluminum foil in a pinch), fill with pie weights or dried beans (this prevents the crust bottom from bubbling), and bake at 425°F for 15 minutes. Let cool for 5 to 10 minutes, then gently remove the weights and parchment paper. Reduce the oven temperature to 350°F.

Make the Pie Filling While the crust blind bakes, make your pie filling! Use a large metal spoon or ice cream scoop to scrape all the pumpkin from the skin into a high-powered blender or food processor. Blend on medium-high until puréed and creamy-smooth. If using a regular blender, work in small batches. Remove the puréed pumpkin from the blender, place in a bowl, and set aside.

Rinse the blender or food processor to clean it, then add 3 cups of the fresh pumpkin purée, the sugar, the maple syrup, the coconut milk, the eggs and yolk, the pumpkin pie spice, the cinnamon, the salt, and the cloves (if using). Blend or process on medium-high until smooth, scraping down the sides as needed.

Pour the filling into the blind-baked crust, cover the edges loosely with aluminum foil strips or a pie crust shield to prevent burning, and bake at 350°F for about 1 hour, or until a toothpick inserted between the center and the edge of the pie comes out clean. Special Note: When the pie is ready to be removed from the oven, the filling will still jiggle slightly in the center. (The center is 2 to 3 inches in diameter.) The pie will continue to cook and fully set once you remove it from the oven, so resist the temptation to overbake your delicious dessert!

Let the pie cool for at least 2 hours so it fully sets before serving.

Elevate this pumpkin pie to rock star status by serving it with your favorite ice cream! I love the dairy-free, dreamy, creamy Mmm . . . Maple Pecan by NadaMoo. Store the pie covered in the refrigerator for 3 to 4 days.