Heat oven to 350°F and arrange rack in the bottom of the oven. Spray a 10-inch pie plate with baking spray and set aside on a parchment-lined baking sheet.

Heat vegetable oil in a large frying pan over medium heat. Add pumpkin seeds and toast, stirring frequently until fragrant and browned, about 5-6 minutes. Transfer to the bowl of a food processor fitted with the blade attachment.

Add gingersnaps and coconut oil to the food processor and pulse until pepitas are finely minced and the crust holds together when squeezed.

Transfer to the pie plate and press evenly all over the bottom and up the sides of the dish, using floured hands to prevent from sticking.

Bake in the bottom of the oven until toasted and set, about 15 minutes. Transfer to a cooling rack. Increase oven temperature to 375°F.

To make the filling, combine piloncillo, milk, coconut oil, cinnamon stick, cloves, and salt in a medium sauce pan. Place over medium heat and cook, stirring frequently, until piloncillo has dissolved. Remove from heat and let steep 15 minutes.

Strain piloncillo mixture into a large bowl. Add pumpkin, eggs, and lemon juice, and whisk until smooth and combined.

Pour filling into pie crust and bake in the bottom of the oven until just set and wiggles just a little in the middle (it will set completely once it has cooled) about 30-40 minutes. Remove to a cooling rack and let cool completely, at least 4 hours before cutting.

Pie can be covered and refrigerated overnight. Sprinkle remaining toasted pumpkin seeds and flaky salt over the top before cutting and serving.