Get a gluten/dairy free pie crust. Next time I buy it, I’ll make a post of my recommendations and include the crust I use.
Mix 2 cups of pumpkin puree
1/2 cup sugar
Pumpkin pie spices (nutmeg, ginger and cinnamon)
1 cup milk- I use Silk soy or almond sweetened vanilla
Mix it all and pour it in one crust.
Bake at 350 until it’s done and I personally use coconut whipped topping on top.