Pre Heat oven to 350F & gather all of the ingredients.
Place the whole pumpkin on a pizza pan or cookie sheet. Bake on the top rack for 1 hour. Also, bake the pie crust for 15 mins at the same time on the bottom rack and remove and set aside when done.
Remove pumpkin from oven and cut out the stem. Slice the pumpkin in half and use a spoon to scrape out the seeds. Use the back of a metal spoon to slide between the pumpkin skin and pumpkin flesh until the entire pumpkin is peeled.
Slice the pumpkin into 1/2″ cubes. Measure out 2 Heaping cups of pumpkin and add them to a high speed blender or food processor. Blend until the pumpkin is a smooth puree. Use the measurements on the side of the blender o make sure you have 2 C of puree.
Leave the puree in the blender and add the rest of the ingredients. Stir the mixture with a spoon first and then blend on high speed until a nice creamy filling is achieved.
Pour the filling into the pre-baked pie crust. Place in the oven on the top rack and back for 45-50 mins. Remove from oven and place the pie into a freezer or fridge to chill and set. Do not remove until it is completely cold.
Once chilled you can remove the pie from the fridge and slice it into pieces.
Sprinkle raw pecans or caramelized pumpkin seeds on the top of the pie before you remove any of the slices. Remove a slice and add a dollop of coco whip and serve!