I love pumpkin pie. When I make it, I have it for breakfast and snacks until it's gone. When I went gluten-free, I used to cut out the pumpkin part of the pie and leave the gutted crust behind. Such a waste. Then I started making really great pie crusts which unfortunately required more butter and time than I was willing to give up. The pies were a big hit last Thanksgiving, but since then I have been trying to limit the dairy that I consume, so the evaporated milk was out. On a whim, I added some thick coconut milk to it. I also found a great idea for a pie crust made almost completely out of nuts.
Pumpkin coconut pie recipe (modified from Libby's recipe on back of can):
1 can pumpkin
12 oz. of a can of Thai Kitchen premium coconut milk
1/4 cup sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
Mix dry ingredients. Beat eggs in separate bowl. Add pumpkin, then dry ingredients, then the coconut milk (use as much of the thick coconut milk, leaving most of the clear milk).
Nut pie crust:
1/2 cup walnuts
1/2 cup almonds
1 tablespoon of honey
1 tablespoon of butter
Put all ingredients in food processor until it becomes almost like a paste. Press into pie pan, being careful not to go to high. (The nuts like to brown a little more quickly than the pie, so it works perfectly if the nuts go just above the pie filling).
Pour pie filling into nut crust.
Bake at 425°F for 15 minutes, reduce heat to 350°F for an additional 40-50 minutes or until a toothpick inserted comes out clean.