I found this recipe here:
http://allergyfreemenuplanners.com/2009/11/20/allergen-free-pumpkin-pie-recipe-gluten-free-grain-free-nut-free-sugar-free-dairy-free/

This recipe comes from Nourishing Traditions by Sally Fallon.

The pie crust was very easy to make.  I used the coconut oil for the crust.  Depending on how this tastes, I want to try the crust using butter instead of coconut oil  Also, I am looking for a good nut crust instead of the coconut crust.  But hey, I should give this a chance before I start planning new ways of making it.  Though in general I like nut crusts, I am going to miss the nice flaky crust that flour, butter, shortening, and water give.  But for the sake of my health, it is worth it.

Instead of honey I used 4 packages Truvia.  One tip, let the coconut milk get warm so that the coconut fat can be easily mixed into the liquid.

It seemed a bit weepy when I took it out of the oven.  I am counting on the fact that custard pies, like this pumpkin pie, actually continue to cook when they are taken out of the oven; at least for a while.

It is out of the oven, but the text says it tastes better the following day, after having been in the refrigerator all night.

I made the pie in a 10 inch pie plate because I always find that the recipe over-fills the 9 inch pie plate – and I mean that happens to me with all pumpkin pie recipes.