In an attempt to create gluten- and dairy-free pumpkin pie, I came up with this pumpkin dessert which is really more like pudding, but still really good (even Ken said so). The only disappointment we had was that it is really nothing like a pie. So bear that in mind and don't try to carve this up - approach it with a spoon.
1 15 oz. can pumpkin
1 15 oz. can coconut milk (about 1 1/2 cups)
3/4 c. packed brown sugar
1 1/2 tsp. pumpkin pie spice (or 1 tsp. cinnamon, 1/2 tsp. ginger and a dash of cloves)
1/4 tsp. salt
Mix all ingredients together. Pour into greased baking dish and bake 45-50 minutes at 375. Transfer to cooling rack and cool completely.