Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with coconut oil or a non-stick spray.
For the crust, combine the almond flour, coconut flour, salt, melted coconut oil, and egg in a medium bowl or food processor. Mix until the mixture forms a cohesive dough.
Press the dough firmly and evenly into the prepared pie dish, covering the bottom and up the sides.
Par-bake the crust for about 10-12 minutes, or until lightly golden brown. This helps prevent a soggy bottom. Remove from the oven and set aside.
For the filling, whisk together all the filling ingredients (pumpkin puree, eggs, coconut milk, ChocZero maple syrup, cinnamon, ginger, nutmeg, cloves, vanilla extract, and salt) in a large mixing bowl until the mixture is smooth and fully blended.
Pour the pumpkin mixture into the par-baked pie crust.
Bake at 350°F (175°C) for 50-60 minutes, or until the center of the pie is set and a knife inserted comes out clean. The center may have a slight jiggle, which is normal as it will firm up as it cools.
Cool the pie completely at room temperature, then transfer it to the refrigerator for at least 2 hours to set fully before slicing and serving.