For the pumpkin cheesecake
For the sweetened condensed coconut milk
Preheat the oven to 425 F.
First, make the sweetened, condensed coconut milk. Heat the coconut milk and maple syrup together in a medium saucepan over medium-high heat until it reaches a light boil.
Reduce the heat to a simmer, whisking constantly, until the mixture thickens to about ½ as much as you had originally - this will take about 20-25 minutes. It should be able to coat the back of a spoon.
Remove the pan from the heat and allow to cool while you make the rest of the pie filling. NOTE: you will only use ⅔ cup of this sweetened condensed coconut milk. Save the rest for another recipe, or use it as a coffee creamer!
Prepare the filling: combine the pumpkin, cream cheese, maple syrup, eggs, almond flour, pumpkin pie spice, and vanilla in a large mixing bowl, and stir well with a spatula or wooden spoon until the ingredients are well mixed.
Once cooled, stir in the sweetened condensed coconut milk until it is fully incorporated with the other ingredients.
Prepare the pie crust: Grease the inside of a large pie pan with a little coconut oil. Crumble the 2 MI-DEL pie crusts inside (Reserve about ½ cup of the crumbles and set aside).
Use your hands to press the mixture into the bottom and up the sides to form an even pie crust layer without any large cracks.
Pour the pie filling into the crust and give it the pan a small shake to make sure the topping is evenly distributed. Carefully place the pie in the preheated 425 F oven and bake for 15 minutes; then, reduce the heat to 350 and bake an additional 20 minutes.
While the pie is baking, make your crumb topping. Combine the reserved pie crust crumbles with coconut flour, ghee, coconut sugar, maple syrup, and sea salt in a small bowl. Form small crumbles with your hands.