1 pie crust (store bought or homemade)
2 cups pumpkin puree (fresh or canned)
12 oz can of coconut milk
1/4 tsp ground cloves
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
3/4 cup cane juice crystals or other sweetener
Mix all ingredients together. Pour into pie crust. (If you have extra filling pour into custard cups to bake).
Bake at 425 degrees for 15 minutes. Then turn oven down to 350 degrees and bake for an additional 40-50 minutes till a knife comes out clean when inserted in the middle.