Does anyone have suggestions on how I might lighten the texture of the original Libby’s pumpkin pie recipe made with canned coconut milk instead of canned milk?  It was delicious but took forever to bake and was extremely dense.

My sister uses soy milk, about half the volume called for on the recipes (start out adding half - if you think it needs more, add more). It works out really well. I can’t taste much of a difference anymore with her pie to what I am accustomed to.

Coconut milk is a lot richer (higher fat content) than regular milk, so you’ll need to make adjusments- either look for lite coconut milk or reduce the fat eslewhere in the recipe, for instance if there’s butter cut back by the appropriate amount.