Dairy Free Pumpkin Pie

 

2 eggs, slightly beaten
1 - 16 oz can Libby's solid pack pumpkin
¾ c. granulated sugar
1/2 t. salt
1 t. ground cinnamon
1/2 t. ground ginger  
1 1/2 c. coconut milk
1 - 9" unbaked pie crust
 
Combine filling ingredients in order given; pour into unbaked pie crusts. Preheat cookie sheet while preheating oven to 425 degrees.  Bake pies at 425 degree oven for 15 minutes.  Reduce temperature to 350 degrees. Bake an additional 20-30 minutes or until a knife inserted into the center comes out clean. (The most recent pies I baked in 9" round cake pans took about 45 minutes after reducing the temperature to 350 degrees; I checked them every 10 minutes after the minimum baking time of 20 minutes.) When done, remove from oven and cool on a wire rack for 2 hours. Refrigerate until serving. Garnish, if desired, with Cool Whip and serve.

Cover any leftovers with plastic wrap and store in the refrigerator.

Makes one 9" pie