Pre-heat oven to 425. Make pecan crust (recipe below). Puree almond milk and pumpkin in a blender. Add eggs and blend. Then add remaining ingredients and blend. Pour mixture into crust and bake. Bake at 425 for 10 minutes, then turn down the oven to 350 and bake for an additional 30-40 minutes. (Depending on your own. Pie is done when inserted toothpick comes out clean. Serve cold and with whipped coconut milk. (Pie tastes best when using fresh spices and letting it sit overnight to allow the spices to do their thing!)
