Preheat your oven to 350 degrees F.
Mix together pumpkin, coconut cream, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves, and salt. Use a whisk to mix until smooth and combined.
Into your pie crust, pour pumpkin mixture and tap on a flat surface to release any bubbles.
Bake for 1 hour and 15 minutes or until it is still jiggly in the middle but not so much that it looks like liquid. This is a hard ratio to get right but I generally pull mine out when it jiggles in the very middle but there is a ring of pretty solid pie around it.
Let pie cool on your counter for 20-30 minutes (try your best not to dig in!), then put in your fridge to solidify for 3-5 hours or overnight (this gives you the perfect excuse to have pumpkin pie for breakfast!).
Top with a perfect spiral of vegan whipped cream.
