ahhh...somebody with my diet?
you should really get the book "Feast without Yeast" by Bruce Semon, MD, Phd and Lori Kornblum

there is a "spicy non dairy pumpkin pie filling" recipe on page 332.

not to mention hundreds of sugar free, grain free, yeast free, milk free, vinegar free recipes, plus loads of information even if you don't have these sensitivities and just want to avoid these things.

sorry I don't have time or energy to copy the recipe...get the book!

and coconut products, I agree, are the BOMB!!! "The Coconut Miracle" is on my list of books to buy.

Goldie

Hi,
This might be too late for your holiday meal, but for future reference..

I got this recipe off the website:
www.vegweb.com

I am not vegan, but you can look into vegan recipes often and substitute as needed. I liked it as it uses maple syrup for sweetening - but I am sure you can use the stevia as Sooz indicated. You can even taste the batter before you bake it - no eggs to deal with - to see if it is sweet enough. And you can skip the cocoa.

Chocolate Pumpkin Amazingness

1 pkg of silken tofu - can use firm for a different texture
    2 cups cooked pumpkin puree
    1/4 cup maple syrup
    1 teaspoon vanilla
    1/4 cup cocoa powder
    pumpkin pie seasonings: cinnamon, nutmeg, cloves, to taste
   
Directions:

Preheat oven to 400 Degrees F

In blender: mix all ingredients, to make a batter like consistency.

Pour into 8x8 square pan, or a pie pan works.

Bake for 30-40 minutes, depending on how long you can wait.

Top with whipped cream, and cinnamon for looks. Can also be baked in a pie shell if desired.