In a mixing bowl large enough to hold all of the graham cracker crust ingredients, combine the graham cracker crumbs, coconut, pumpkin pie spice and light brown sugar until mixed well. I mix by hand using a large spoon.
Add the coconut oil and mix until the ingredients start to form large clumps. I mix by hand using a large spoon.
Light grease a 9-inch pie plate. I like to use a Pampered Chef stone pie plate but you can use your preferred pie plate.
Pour the graham cracker crumb mixture into the pie plate and press the mixture down firmly to form a pie crust. The crust should cover the bottom and sides about be about 1/4 inch thick.
Bake for about four minutes then transfer to a cooling rack while you prepare the filling.
Prepare the Filling
Preheat the oven to 425F.
Using an electric mixer, beat the pumpkin puree, light brown sugar, eggs, cinnamon, nutmeg, ginger, cloves and salt until well combined.
Gradually add the chilled coconut milk. The chilled coconut milk will be a little firm, and possibly thick like shortening. When coconut milk is chilled, you may see thick, firm white milk as well as an off-white liquid. I prefer to use the thicker, firm white milk as much as possible.
Pour the filling into the prepare pie crust. In the pie plate that I use, the pie plate is very full.
Use a pie crust saver or foil, cover the graham cracker crust. I have found that it gets dark during baking if it is not covered.
Bake for 15 minutes, then turn the oven down to 350F and bake for 35-40 minutes longer. The pie may still seem a little under cooked in the center. This is ok, it will continue to cook once out of the oven.
Remove the pie and cool on a cooling rack until room temperature.