Pumpkin Pie (Dairy-Free)

For the pie crust:
In a bowl combine flour and salt and cut in butter and coconut oil with a pastry blender or two forks until mixture resembles coarse meal.
In a small bowl, combine the ice water and lemon juice.
Sprinkle 1 tablespoon at a time of water over the flour mixture and mix with a fork. Continue adding the water until dough is moist and comes together. Gently press the pie crust into a 4-inch circle on a sheet of plastic wrap. Wrap it and refrigerate for 30 minutes.
Spray a 9" pie dish with cooking spray; set aside.
Lightly sprinkle a work surface with flour and roll refrigerated dough into an 11-inch circle. Fit dough into prepared pie dish. If dough starts to break apart, just press the pieces back together. It takes a little effort, but it will come together. Press the dough along the edges of the pie dish. Set crust aside.
Preheat oven to 425 F.
In a medium-sized bowl, add pumpkin, sugar and eggs and whisk until combined. Add coconut milk, vanilla extract, cinnamon, salt, ginger and cloves; mix until combined.
Pour pumpkin pie filling into prepared crust, smooth the top and bake in the heated oven for 15 minutes. Reduce temperature to 350u0b0F and bake for 40 minutes more, or until a knife inserted near the center comes out clean. Remove from oven and cool on a wire rack for 2 hours.
Top with whipped cream and refrigerate any leftovers.