In a small bowl, add the egg and break it up with a fork. Add the vinegar and the cold water. Set it in the fridge till you are ready for it to keep it cold.
In a bowl or your mixer, add the dry ingredients. Then add the cold butter. Pulse in your mixer till it resembles small peas, or break up with a pastry cutter by hand.
Add the liquid slowly and mix till just combined. Pour out on to a surface and mold into a ball. Wrap it in plastic wrap and place in the fridge for at least 1/2 an hour. 1 hour is better.
After an hour, roll out the pie crust so that it fits a 9 inch pie plate. Leave a little around the edges so that you can pinch them and make the edges look pretty :) Put the pie crust in the fridge till the filling is ready.
Mix together the dry ingredients (sugar and spices) in a bowl. Next add the eggs, pumpkin, and coconut cream. Mix well and pour into the pie crust. Bake pie for 15 mins to start, then cover with tinfoil to stop the edges from turning too brown. Bake for another 25 mins.
Remove from the oven and allow it to cool completely before serving.