DairyFree Pumpkin Pie (with Coconut Milk) | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• FOR THE PIE CRUST:
• 1-¼ cup All-purpose Flour
• ½ Tablespoons Sugar
• 1 pinch Salt
• ¼ pounds Shortening Or Lard
• 7 Tablespoons Ice Cold Water
• FOR THE FILLING:
• 3 whole Eggs
• 2-½ cups Pumpkin Puree
• ⅔ cups Brown Sugar
• ¼ teaspoons Cinnamon
• ¼ teaspoons Cloves
• ¼ teaspoons Ginger
• 1 cup Coconut Milk