Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish.

In a medium bowl, whisk together the whole-wheat pastry flour, coconut sugar, and salt. Add the solid coconut oil and use your fingertips to work it into the flour until the mixture resembles coarse, pea-sized crumbs.

Drizzle in ice water one tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed. It should not be sticky.

Transfer the dough to the prepared pie dish. Press it evenly across the bottom and up the sides with your fingers and the flat bottom of a measuring cup. Crimp the edges as desired. Refrigerate for 10 minutes.

Line the crust with parchment paper and fill with pie weights or dried beans. Blind-bake for 10 minutes. Remove the parchment and weights and bake an additional 5 minutes until lightly set. Remove from oven and reduce oven temperature to 350°F (175°C).

In a large bowl, whisk together the pumpkin purée, Greek yogurt, maple syrup, and coconut sugar until smooth and fully combined.

Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

Add the cinnamon, ginger, nutmeg, cloves, salt, and arrowroot powder. Whisk until the spices are fully incorporated and the filling is silky and uniform. For an ultra-smooth filling, pour through a fine-mesh strainer.

Pour the filling into the partially baked crust, spreading it evenly to the edges.

Bake at 350°F for 40–45 minutes, or until the edges are set and the center has a slight jiggle (a 2-inch circle in the center should still wobble gently when you nudge the pan). Do not overbake.

Remove the pie from the oven and place on a wire rack. Allow it to cool completely at room temperature, at least 2 hours. The filling will continue to firm up as it cools.

Refrigerate for at least 2 hours (or overnight) before slicing for the cleanest, most beautiful slices. Serve chilled or at room temperature with a dollop of Greek yogurt whipped topping or a light drizzle of maple syrup.