Mix all filling ingredients in a large microwave safe bowl. Cook on HIGH for 6 minutes, stirring every 2 minutes. This helps to precook the filling, so it doesn't need to be in the oven as long, and preventing the crust from overcooking.
Pour into unbaked pie crust, and bake at 400°F for 15 minutes, reduce to 350°F and continue baking for 40 minutes or until knife comes out clean.
Notes
*if using coconut milk, use a mixture of regular and low fat, to try and get a similar thickness as evaporated milk would be.