In a medium bowl, whisk together pumpkin, brown sugar, coconut milk, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth.
Pass mixture through a fine sieve into a clean bowl (discard solids).
Pour filling into prepared crust, just to top edge.
Bake until filling is set, about 40 minutes.
Transfer to a wire rack, and let cool at least 30 minutes.
Chocolate Crust
Blend in a food processor for approximately 3-5 minutes, then press into a pie tin.
You can freeze it like this to fill later, or fill and bake immediately. If freezing, be sure to freeze in the pie pan inside of a large ziploc bag or air-tight container.
