Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: combine the pecans, sugar and butter; press into the bottom of pie shell. prick sides of pastry with a fork. bake at 450°f for 10 minutes; cool for 5 minutes. combine first eight filling ingredients; stir in pumpkin. gradually add cream. pour into pie shell. if desired, sprinkle chopped pecans on top. bake at 350°f for 45-50 minutes or until a knife inserted near the center comes out clean. cool completely. store in the refrigerator.

Target recipe: preheat oven to 425°f. combine pumpkin through coconut milk. stir well and pour into pie crust. bake at 425f for 15 minutes. reduce heat to 350f and bake about 50 minutes or until knife inserted in center comes out clean. while pie is baking, thinly slice apricots. cool pie on wire rack. carefully melt white chocolate either in a small bowl over a small pan of hot water or in the microwave, stirring after every 30 seconds until melted and smooth. when the pie has cooled, sprinkle top with slivered apricots and shredded coconut. drizzle melted white chocolate over the top in a crisscross fashion.