My husband and I are hosting Thanksgiving this year, and our nephew is allergic to eggs and dairy and/or soy. I've been looking at pumpkin pie recipes that don't call for eggs or dairy, but the usual recommended substitute is silken tofu -- which won't work b/c of the possible soy allergy. In considering substitutes for milk and eggs in the custard, it occurs to me that rice milk and a thickener like cornstarch might work. Has anyone tried this? Any suggestions are greatly appreciated!