Best Gluten-Free Pumpkin Pie Ever (and It's Crustless and Dairy Free)

eggs (see notes for egg-free, vegan version)

pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin that I had frozen, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)

granulated sugar (or coconut sugar)

salt (I use this salt)

ground cinnamon

ground ginger

ground cloves

full-fat, canned coconut milk

gluten-free flour (your choice—your favorite single flour or my gluten-free flour mix; sift if needed; use coconut flour for a grain-free option)