• Pumpkin Coconut Pie

    From Beth Hillson, Living Without

    • ¾ cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
    • 1 tablespoon cornstarch or potato
    • ½ teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoons ground ginger
    • ¼ teaspoon ground cloves
    • 3 large eggs
    • 14 ounces coconut milk or 1-3/4 cup
      heavy cream
    • 1 (15 ounce) can pure pumpkin puree
    • ½ cup sweetened flaked coconut,
      lightly toasted, coarsely chopped
    • Gluten-free pie crust- Prepared or
      made from scratch

    Preheat oven to 425.  Combine sugar, cornstarch, salt and spices.  In a separate bowl, beat together eggs, and coconut milk.  Add pumpkin and beat well.  Add sugar mixture to pumpkin mixture and beat to combine.  Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust, if desired.  Pour pumpkin mixture into the pie shell.  Place pie in preheated oven and bake for 15 minutes.  Lower the temperature to 350 and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean.   Remove pie from oven and sprinkle remaining coconut over the top.  Let cool on a wire rack for 2 hours.