This recipe has very low lactose by replacing the evaporated milk with whipping cream.
1 pie crust
1 3/4 c. pumpkin (one can)
1/4 c. maple syrup
1/2 c. brown sugar
1 c. heavy cream
1/2 c. milk (lactose free if you’re so inclined)
2 T. flour
spices: 1 T. pumpkin pie spice, 1/2 t. ginger, 1/2 t. cardamom or your favorite blend
Combine; back at 350 in a 9″ pie shell for about one hour.