Preheat the oven to 425 degrees.

In a small bowl, whisk together the coconut milk and arrowroot until well combined.

In a large bowl, mix the pumpkin, honey, molasses, spices, and salt.

Stir in the coconut milk mixture until everything is smooth and well combined.

Pour the filling into an unbaked pie shell.

Bake for 15 minutes.

Lower the temperature to 350 degrees, and continue baking the pie for 50 minutes.

Remove the pie from the oven (it will appear quite liquid-y, which is normal).

Place the pie directly into the fridge for at least five hours until set.

Cut and enjoy!