Recipe: Lactose Free Pumpkin Pie

I'm fairly sure you can use most any standard pie recipe, (like the one on Libbey's pumpkin label) but substitute your favorite lactose-free milk product for the 1 1/2 cups of evaporated milk. Are you able to tolerate the lactose-free cows' milk products sold in the dairy case? If not, soy milk, rice milk, or almond milk should do just fine. The result of the pie will be softer than a "regular" pie, but it will be firm enough to cut nicely without any trouble.
If you prefer a firmer texture, I believe you could create it by whipping a cup of silken tofu with a half cup of substitute "milk" in a blender and use that in place of the evap milk.
Happy Thanksgiving, Jean!