Recipe
3/4 cup Brown sugar
1 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 can (15 oz) pumpkin
1 1/4 Cream of Coconut
2 eggs or equivalent vegan substitute
It doesn't have any coconut flavor from the Coconut cream. I like this much better than most recipes that use condensed milk - this is much less heavy while still being very sweet and pumpkin-y. Its an excellent holiday desert for everyone who's lactose intolerant, and it can easily be modified to be vegan.
To get coconut cream, you can either buy it already separated from the milk, or if you can't find it on its own, buy a can of coconut milk and put it in the fridge. When you open it, the cream will have solidified and you can extract it while its solid.
I would recommend using a deep dish pie pan, or using sightly less of the pumpkin and cream, since this recipe will be a little too much for regular pie crust sizes.