Amazing Pumpkin Pie

This pumpkin pie was chosen to accommodate my dietary needs. It has no dairy or cane sugar and it's fantastic! It has a little bit of a different flavor to it with it being sweetened with maple syrup which I completely love. I know what I'll be having for breakfast....

2 cups of pumpkin Puree
1 14 oz can of Thai Kitchen Coconut Milk (not lite)
2 eggs
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon cardamon
1/2 teaspoon salt

1/2 cup of honey
1/2 cup of grade b maple syrup

1 good pie crust

1-Have your pie crust rolled out and in the pie tin. Preheat the oven
to 375 degrees.

2-Mix all of the ingredients together in a medium size bowl, except
the honey and maple syrup. Set aside

3- Combine the honey and maple in a small pot. Bring to a gentle
simmer. Make sure it doesn’t boil over! Let it simmer until the
mixture reaches the soft ball stage (the temperature should be between
234-242 degrees). To check it, drop a small amount of the syrup with a
warm wooden or metal spoon into cold water. Quickly gather the syrup
in between your fingers, at the soft ball stage it will be a limp
sticky ball that flattens between your fingers when removed from the
water. I find it helpful to check at least several times as the
temperature gets close. If you are new at this, you may want to take
the pot off of the heat while you check it.

4-When it is done, allow it to cool for about 5 minutes and then add
to the rest of the ingredients. Mix thoroughly, and pour into the pie
crust.

5-Place in the middle of the oven and bake until the center is set (it
will still seem quivery, like gelatin, when you nudge the pan). 45
minutes to 1 hour is the usual time. Let cool completely and then
refrigerate. Enjoy!