To prep, preheat oven to 425º. Refrigerate a can of coconut cream for 24+ hours to use for an optional coconut whip topping. If you do not want the coconut whip topping, simply refrigerate for 1 hour.
Bake the sweet potatoes for 45-50 minutes until you can easily pierce with a fork. Remove from oven, then let sweet potatoes cool and peel off the skin. Lower oven temperature to 375º.
Use food processor or mixer to blend sweet potatoes until fully whipped.
Add maple syrup, egg replacer, cinnamon, pumpkin spice, vanilla extract, and coconut cream. Mix well.
Pour sweet potato filling into pie crust. Smooth pie filling with a rubber baking spatula to level it out.
Bake in oven at 375º for ~40 minutes until light golden brown.
Remove from oven and let pie cool for 15 minutes. Slice and serve!
Drizzle coconut cream on top, or scoop coconut cream (top of can) into a bowl and whip with electric mixer until peaks form.