Preheat the oven to 425ºF.

Grease a 9-inch pie dish (preferably glass) with coconut oil.

In a large bowl, whisk together the pumpkin, coconut milk, coconut sugar, eggs, tapioca starch, flour, cinnamon, ginger, allspice, salt, and cardamom.

Whisk until smooth.

Pour into the greased pie dish and place the pie dish on a rimmed baking sheet.

Bake at 425ºF for 15 minutes, then reduce the oven temperature to 350ºF and bake for 30 minutes. (If the pie browns too quickly, tent it loosely with a piece of aluminum foil.)

While the pie bakes, mix together all of the ingredients for the topping until moist and crumbly.

After the pie has baked for 30 minutes at 350ºF, remove it from the oven and sprinkle the pecan topping mixture evenly over the top.

Press gently to adhere.

Return to the oven, uncovered, and bake for 10-15 minutes until the topping is bubbly and has spread.

Cool completely.

Refrigerate for at least 4 hours prior to serving