1. In a medium bowl, mix the pumpkin, eggs, coconut milk,
granulated sugar, brown sugar, salt, cinnamon, ginger,
nutmeg and cloves until well blended.
2. Place a large piece of plastic wrap on a clean work surface
and sprinkle with about 1 tablespoon of sweet rice flour.
Place the dough disk on top, sprinkle with more flour and
cover with another piece of plastic wrap. Using a rolling
pin, roll the dough into a 10-inch circle. Remove the plastic
wrap on top of the dough. Flip the dough into a 9-inch pie
pan and remove the other piece of plastic. Fit the dough
to the pan shape.
3. Pour the custard into the pie crust. Cover with plastic
wrap and chill in the refrigerator for at least 1 hour.
4. About 15 minutes before baking, preheat the oven to
425°. Once the oven has heated, lower the temperature
to 375° and bake the pie until the filling is nearly set,
but not runny, about 50 minutes.