Most of the comments in this earlier pumpkin pie recipe also apply to this one. This one, however, is made with no coconut milk, and is a bit sweeter and less spicy to balance the flavors in the absence of eggs and dairy-like products.
First, make a pie crust. Gluten-free recipe here, grain-free version here.
Put crust in pie pan and bake for 5-10 minutes or until crust is just a bit firm on the bottom.
Combine in blender:
2 cups mashed cooked pumpkin
1 1/2 tsp cinnamon
3/8 tsp ginger
1/8 tsp cloves (heaping, more like 3/16 tsp)
1/8 tsp nutmeg
1/4 tsp salt
1/4 cup tapioca flour
3/4 cup honey
1/4 to 1/2 cup water or milk substitute. The amount of liquid needed will depend on the texture of your pumpkin and how much liquid is in it. Add just enough liquid to process the mixture in the blender--you don't want to make it watery.
Blend until smooth.
Pour into pie crust and bake for 1 hour at 350 degrees.
Chill before serving.