Dairy-Free, Soy-Free Pumpkin Pie

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1/2 Cup Brown Sugar, firmly packed

1/4 Cup White Sugar

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Ground Nutmeg or Allspice

1/4 Teaspoon Ground Cloves

1/2 Teaspoon Salt

2 Large Eggs

1 15-ounce Can Pumpkin Puree

1 Teaspoon Vanilla Extract

1 Cup Regular Coconut Milk

1 Unbaked Pie Shell (see below for my regular or whole wheat easy and flaky pie crust recipe, for the popular Pamela's gluten-free pie crust recipe, or for another gluten-free option, try this recipe, substituting soy-free Earth Balance for the butter)

1-1/2 Cups All-Purpose or Whole Wheat Pastry Flour (I used ww pastry flour, and it was still excellent)

1-1/2 Teaspoons Sugar

6 Tablespoons Grapeseed or Vegetable Oil

3 Tablespoons Cold Water

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