If you're making this for anyone who can't have gluten, dairy or soy, this is the pumpkin pie for you. Don't let all that scare you away. It's great to have a pie that anyone can eat and enjoy. And even though it uses coconut milk, you'll never taste it.
Preheat oven to 425F.
In a medium bowl, whisk together the sugars, cinnamon, ginger, nutmeg, cloves, and salt.
In a large bowl, beat the eggs.
Beat in the sugar mixture, pumpkin, and vanilla until smooth.
Fold in the coconut milk.
Pour the filling into an unbaked pie crust (completely thawed, if using a frozen crust) and bake for 15 minutes.
Reduce the oven temperature to 350F and continue to bake for 50-60 minutes or until a knife inserted into the middle comes out clean. It's OK if it's a bit wobbly as it firms up as it cools.
Cool the pie on a wire rack for 2 hours. This is important.
For the firmest pie, refrigerate for 4 hours or more before serving.
The pie will set up thicker if you refrigerate your can of coconut milk and then skim the cream off the top. After the cream is off, add more of the milk to get to 1 cup. Whisk it before adding to the pie filling, so it's smooth. However, if you don't have the time, you can shake the can and use it as is.
Original recipe is from www.godairyfree.org