Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles coarse meal and butter pieces are less than pea-size.
Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together (add another tablespoon of water if needed).
Pat dough into round disc, wrap in plastic wrap and place in refrigerator for 1 hour or until ready to use.
Preheat oven to 350 degrees. Grease 9-inch pie pan with extra shortening or cooking spray.
Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 13-inch round with rolling pin.
Remove plastic wrap from top and place pie pan upside-down onto dough. Carefully flip the pie pan, along with the dough. Remove other piece of plastic wrap. Press dough into pie pan, press together any cracks and crimp edges.
To make pie filling, mix together pumpkin puree, coconut milk, sugar, maple syrup and vanilla. Add cornstarch and cinnamon. Whisk until smooth and well blended.
Remove 1 cup of pumpkin filling and pour into separate bowl for chocolate filling. Add cocoa powder, maple syrup and salt. Whisk until smooth.
Pour pumpkin filling into pie crust. Place random spoonfuls of chocolate filling into pumpkin filling. Swirl gently with butter knife until desired look.
Bake pumpkin pie 50-55 minutes or until center is set. Allow to cool on cooling rack.
Refrigerate pie 2 hours or overnight. To serve, slice and top with cocowhip whipped topping and dust with cocoa powder.