My First [Semi]Homemade Pumpkin Pie

I've been wanting to make a pumpkin pie for a while now, so I finally sat down and got 'er done!  For some reason, I thought I had all of the ingredients at the ready, but when I checked over ten a few recipes there was one thing missing: evaporated milk/condensed milk/half and half.  One of those three items was in every recipe I checked, and we do not keep those items in our pantry.  That's when I became creative and searched for a "dairy free" pumpkin pie recipe.  Thank you, lactose-intolerant & milk-allergy people.  You have given bakers a reason to make pumpkin pie without the above items.

I followed this recipe and I feel that my pie is more aesthetically pleasing:

Hopefully it tastes pretty amazing.  We won't know until after the devotional tonight!  A couple in our community host a monthly themed devotional.  It's used to have the title "Dinner, Devotional, Discussion, Desserts" but I think now it's simply called "Potluck Devotional".  The theme tonight is "The Nature of the Human Soul", and while I'm excited for this spiritual opportunity, I'm also really excited for the great food and company.  Of course, since it's the beginning of exam week, I'll need to get home early so I can get a good night's sleep.  Womp womp.

This pie is "semi" homemade because I cheated and used the second pre-made refrigerated Pillsbury pie crust (the first was used when I made pumpkin pie bites earlier this week).