Preheat oven to 350 degrees (F).
Grease a 9-inch pie plate.
Use a hand or stand mixer to mix pumpkin, sugar, coconut oil and vanilla together.
Sift the flour, cornstarch, Dutch cocoa, salt and baking soda together and add to the pumpkin mixture. Spread into the pie plate.
Mix together the pumpkin, vanilla, and non-dairy milk.
Whisk together the cornstarch, sugar, and spices. Slowly whisk dry ingredients into the pumpkin mixture, then spread over the brownies.
Sprinkle pumpkin pie layer with the chocolate chips.
Mix all the topping ingredients together and sprinkle over the chocolate chip layer.
Bake 35 - 40 minutes. Remove from oven and allow to cool at room temperature for 30 minutes, then refrigerate until thoroughly chilled, at least 1-1/2 hours.
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