My friend Priscilla (of blackberry pie fame) sent me this recipe for an interesting lactose-free pumpkin pie made with coconut milk. Priscilla says that the coconut milk has a "normal" taste and lends "just a touch of something different to an old standby."

Don't be afraid to make your own pie crust. It's easy: 4 ingredients, 4 minutes. Here's how!

9" unbaked pie crust
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1 tsp diced fresh ginger
1/4 tsp ground cloves
2 eggs
1 can pumpkin (approximately 2 cups) or two cups well-drained fresh pumpkin
1 1/2 cups full-fat coconut milk (stir well—it separates in the can). Note: Nancy from Montana made this pie using 1 1/4 cups coconut milk, 2 oz maple syrup, and 2 oz rum and reported it was creamy and delicious! Try that for a little variety.)

Preheat oven to 425 F.

Mix sugar and spices in a small bowl.

In a large bowl, beat eggs. Add pumpkin and mix well. Stir in sugar-spice mixture. Stir the coconut milk well and add to the pumpkin mixture.

Pour into pie crust. Bake for 15 minutes at 425, then reduce the heat to 350 and bake an additional 40-45 minutes. A knife inserted in the middle should come out clean. Cool on a rack and serve.

Tips from Jane & Priscilla

• Priscilla says the flavor is greatly enhanced by using fresh ginger, fresh pumpkin, and good cinnamon. I prefer canned pumpkin.

• I have also made a lactose-free pumpkin pie by simply using Lactaid milk in my standard pumpkin pie recipe. More...

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