First, preheat your oven to 425°F (220°C).

Place the gluten free pie crust in a 9-inch pie dish. Crimp or decorate the edges as desired.

In a large mixing bowl, combine the pumpkin puree, granulated sugar, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Mix until well combined.

In a separate bowl, beat the eggs and then add them to the pumpkin mixture. Mix until the eggs are fully incorporated.

Shake the coconut cream can gently to mix. Then, gradually pour in the coconut cream while stirring the mixture continuously. Mix until the filling is smooth and well combined.

Pour the pumpkin filling into the prepared pie crust, spreading it out evenly.

Place the pie in the preheated oven and bake for 15 minutes.

Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 to 50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.

Once done, remove the pie from the oven and let it cool completely on a wire rack.

Once cooled, refrigerate the pie for at least 2 hours to allow it to set completely.

Serve slices of pumpkin pie chilled, topped with whipped cream, for a delicious fall dessert!