First, soak the saffron threads in lukewarm water. In a bowl, beat the eggs with the coconut cream, saffron threads and sugar until very foamy. Flavor with a pinch of cloves and cinnamon. Cut the top off the pumpkin so that you can scoop out the seeds and fibers. Pour in the coconut-egg mixture and replace the pumpkin lid. Place the stuffed squash on a steamer insert and cook, covered, in a steamer pot over simmering water for about 30 minutes. Lift out, let cool slightly at room temperature, then transfer to the refrigerator. Allow to cool thoroughly. Cut the squash into thick slices with a sharp knife and arrange.
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