Blend together in blender: 15 oz can pumpkin puree, 2/3 cup full fat coconut milk (or goat milk or goat or sheep yogurt sweetened with honey before measuring out), 6 Tbsp honey (can add 1-2 more Tbsp if desired), 2 tsp vanilla, 1 tsp cinnamon, ½ tsp salt, ½ tsp ground ginger, ¼ tsp ground cloves, 2 large eggs (warmed to room temperature), 1 egg yolk (at room temperature).
Pour into a pie shell and bake at 375 degrees F until a knife poked in center comes out clean. I start checking it after 30 minutes for my oven.
Pumpkin Pie