"Thanksgiving isn't Thanksgiving without Pumpkin Pie! Enjoy Mama's new pumpkin pie recipe that is dairy free and gluten free. The secret ingredient in this pie is Coconut yogurt and milk. Believe me, you will love it!"
Prepare pie crust as directed. If using Mama's Pie Crust mix or recipes, use Spectrum Dairy Free Buttery Sticks. (Do not pre-bake crust)
In a medium bowl, combine pumpkin, sucanat, cinnamon, salt, ginger, cloves, vanilla, eggs, yogurt and coconut milk. Using a whisk, mix well. Pour evenly into prepared pie crust. If desired, baste edges of pie crust with egg white. (for a shiny crust, also helps prevent over browning)
Bake for 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake for 50-60 minutes. When the knife comes out clean in the center it is done. (All ovens vary, so you will have to check it.) It may still jiggle slightly, but that is okay. Allow to cool completely.