Preheat the oven to 325 degrees F.

In a medium saucepan, whisk coconut cream and maple syrup. Simmer over medium-high heat for about 5 minutes. Remove from the heat.

In a small bowl, whisk the egg yolks. Now you need to temper the egg yolks before adding them to the heated coconut cream. Do this by slowly adding 1 tbsp of the hot cream/maple syrup mixture, whisking constantly. Then add another tbsp of the hot mixture to the egg yolks, whisking constantly. Add another tbsp of the hot mixture. Add the egg mixture to the remaining hot cream, and whisk.

Add the vanilla, cinnamon, nutmeg, ginger, sea salt and pumpkin. Whisk until smooth. Pour over the baked crust.

Bake until the custard is set in the center but not stiff which is about 45 minutes to 55 minutes. Remove from the oven and refrigerate for at least 4 hours.

Slice into bars.