Gluten and Dairy Free Pumpkin Pie

The pumpkin filling is sort of a hodgepodge of recipes I have seen and I kind of made my own.  This recipe makes ONE pumpkin pie filling.

16 ounce can pumpkin
2/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice (or nutmeg)

1/2 tsp ground cloves

1 tsp vanilla
3 slightly beaten eggs
2/3 cup Coconut, or Rice Milk

1.  Combine pumpkin, sugar, cinnamon, ginger, allspice, and vanilla. Add eggs. Beat until just combined. Gradually stir in milk.

2. Pour filling into pie crust.

3. Bake in 375 degree oven for 50 minutes (I check it after 40).  The pie is done when a knife inserted comes out clean.