Place pumpkin halves cut side down in a baking dish and add 1/4 inch water.
Remove from the oven when you can easily pierce the shell with a fork (about 45 minutes - 1 hour)
Scoop out the flesh, mash it, and measure out three cups. Place in a food processor or blender and add the coconut milk, eggs, honey and spices. Puree until smooth.
Divide filling between 2 pie crusts and bake at 350 for 45 minutes to one hour. If you have one of these pie crust protectors, place it over the edges of the crust. If not, lay thin strips of foil over the crust to prevent it from burning.
Nutrition information does not include the gluten-free pie crust. You can find that information here.