You can use Paula Deen's recipe that utilizes cream cheese, but sub in Tofutti cream cheese if that's acceptable...
or, a vegan recipe http://www.boutell.com/vegetarian/pum...
Or make this custard recipe in a shell...
12 ounces low-fat firm tofu, drained
1 (15 ounces) can pumpkin ( or 1-3/4 cups cooked fresh pumpkin)
2/3 cup brown sugar, packed
1 teaspoon rum extract
1-1/2 teaspoons cinnamon
3/4 teaspoons ginger
1/2 teaspoons cloves
3 egg whites
8 gingersnap cookies
1 tablespoon white sugar
2 tablespoons light butter
Preheat oven to 350Â°F. Prepare and set aside your pie crust. Mix cookies and sugar for crumble topping, cut in butter til mixture resembles coarse crumbs. Set aside.
In a food processor or blender, purÃ©e the tofu until smooth. Add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves. PurÃ©e until blended. Add the egg whites and mix just until blended (do not overmix). Pour custard into pie shell. Bake for 20 minutes.
Remove the pie from the oven and sprinkle the gingersnap topping over the pumpkin mixture. Return to the oven and Bake an additional 20 minutes, until set.
Sorry if this is a double post -- my first reply got munched.
Unfortunately, no evaporated milk or dairy fat of any kind, and rice/soy milk are not good options. Coconut milk sounds like a great idea though. At least the crust is easy -- Spectrum is a tried and true.
jsaimd -- do you have a particular pumpkin custard recipe that you like?