1 3/4 cups canned pumpkin
1 1/2 cups lite coconut milk
1/2 cup light agave nectar
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves

Preheat oven to 425* F. Beat eggs lightly in large bowl. Stir in pumpkin, agave and spices. Gradually stir in coconut milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350* F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.