Thaw the pie crusts while you make the filling (~20 minutes total, or until you can roll them out).
In a medium saucepan, whisk together the pumpkin purée, maple syrup, and coconut cream.
Whisk in the corn starch, pumpkin pie spice, cinnamon, and salt. Place over medium/high heat and whisk constantly for ~3 minutes, or until it thickens slightly. Reduce the heat to medium and cook for an additional 2 minutes. When it’s ready, it should look like a thick pudding. Let cool.
Use a pumpkin cookie cutter to punch cutouts out of the pie crusts. Re-roll the excess dough so you can make more pops. I was able to get 24 cutouts total (which makes 12 pops).
Fill a piping bag with the pie filling and snip a small corner. Pipe onto half of the cutouts, leaving a ¾” margin around the edges.
Gently stretch the remaining cutouts (similar to how you’d stretch pizza dough) so that they are large enough to top the bottom half with the filling. Use a fork to crimp the edges of the pops. Bake for 15 minutes. Let cool completely, then gently push in cake pop sticks or popsicle sticks.