Coconut Pumpkin Pie
1 frozen unbaked deep dish pie crust (9-inch, 23 cm)
3 eggs, beaten
3/4 cup (175 mL) packed brown sugar
1 tablespoon (15 mL) pumpkin pie spice
1/2 teaspoon (.5 mL) salt
1 can (540 mL) pumpkin
1 can (400 mL) Thai Kitchen® Coconut Milk
PREHEAT oven to 425°F, 235°C. Place frozen pie crust on foil-lined baking sheet.
MIX eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust.
BAKE 15 minutes. Reduce oven temperature to 350°F, 180°C. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack.
SERVE warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.