Dairy-Free Pumpkin Pie

As I've grown older, sadly, I've also grown more lactose-intolerant. While usually this is easily fixable with a tablet or two of Lactaid, I can also get very lazy about taking them (not to mention I don't want to be buying a box of them every other week). So I searched for a dairy-free version of pumpkin pie, and lo and behold, the internet delivered! Here's a version that I adapted from here.

• 1 pie crust
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg or allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 tbsp corn starch
• 1 cup regular, full-fat, canned coconut milk (make sure to shake up or mix the coconut milk before measuring in case the fat has separated)
• 2 large eggs + 1 egg white
• 1/3 cup brown sugar, firmly packed
• 1/4 cup white sugar
• 1 tsp vanilla
• 1 15-oz can pumpkin puree (or 15-oz of fresh pumpkin puree)

• 1 teaspoon vanilla extract

1. Line a 9" pie pan with a single pie crust and put in the freezer to chill. Preheat oven to 425 F.
2. In a small bowl, whisk together the spices and salt. In another small bowl, mix the corn starch into the coconut milk.
3. In a large bowl, beat the eggs. Then beat into the eggs both sugars, vanilla, pumpkin, and spices. Whisk in the coconut milk.
4. Pour the filling into your crust. Bake the pie for 15 minutes, then lower the oven temperature to 350 F (you may wish to put a heat shield on the crust rim now). Bake for about another 45 minutes or until a knife or toothpick in the center comes out clean.
5. Once done, cool on a wire rack before serving.

Note: The pie pictured also uses the gelatin-stabilized Chinese whipped cream frosting and some hazelnut praline sprinkled on top.