To make the dough, combine the flour, sugar, and salt in a medium bowl. Add the coconut oil pieces and cut them into the dough using a pastry cutter or your fingers until the mixture looks like bread crumbs.

Add the water a couple tablespoons at a time, gently mixing it in with your hands by lifting the flour up from the bottom, squeezing gently, then letting it fall through your fingers. Keep adding water a tablespoon at a time until the dough just holds together when squeezed.

Gather the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes. (You can make the dough up to a day in advance.)

Meanwhile, heat the oven to 350°F.

Roll out the dough on a lightly floured surface to about 1/8-inch thick then transfer to a 9-inch deep dish pie dish. Trim all but about 1-inch of the dough then, crimp to make a decorative edge.

Prick the bottom of the dough all over with a fork, line the dough with parchment paper or foil, and fill with dry beans, rice, or pie weights.

Place the crust on a baking sheet and bake for 20 minutes on the bottom shelf of the oven.

Remove the parchment and beans and fill the crust with the pecans. Return to the oven for another 5 minutes or until the center is cooked. Set aside to cool slightly.

Whisk the eggs, sugar, maple syrup, cinnamon, and nutmeg together in a large bowl until smooth. Add the pumpkin and cream and combine well.

Partially pull the bottom oven rack from the oven and place the baking sheet with the pie crust on it. Carefully pour the filling into the crust and slide the rack back in the oven.

Bake for 45-50 minutes or until the filling is just set in the middle, but before it starts to bubble around the edges. Let cool for at least an hour before serving. Pie can be made, cooled, covered, and refrigerated up to a day in advance. Serve cold or room temperature with maple-spiked whipped cream.