Can almond milk be substituted for evaporated milk in a custard pie recipe? 
You would need to remove some of the liquid youself for this to work. I have successfully made pies by subsitituting soymilk that I had reduced to half its starting volume over low heat. Almond milk should work about the same, just needs to pour twice what your recipe calls for into a pot and simmer until it loses volume, wide surface area would speed up the process.  Using coconut milk is more efficient, as it is thick enough to work without being reduced.  