Pumpkin Pie

This uses coconut milk so it's dairy-free. I used an extra 1/4 to 1/3 c of pumpkin that I had leftover, so it's more spicy and pumpkin-y than it is sweet and creamy rich. But in a good way.

1 frozen pie shell (I like Whole Food's whole wheat brand), thawed
3 large eggs, stirred
1/3 cup brown sugar
1/3 cup white sugar
2 Tablespoons cornstarch
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
16 ounces canned pumpkin
1 cup coconut milk

Mix the filling ingredients together. Pour the mixture into the thawed frozen pie shell. Bake for 50-55 minutes at 350 degrees.

*I went a little heavy on the spices and a little light on the sugar, both of which I would play with next time I'm making this. I might also bump up the coconut milk to 1 1/2 cups so it's a little creamier. J said the pie would be perfect as is with some sweet whipped cream on top. At least it didn't feel super decadent when I finished off the last huge slice at 2 a.m. this morning!