Coco-nutty Pumpkin Pie

1 disk pie dough
2 cups pumpkin puree
1 (14 oz) can coconut milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon freshly grated nutmeg

Preheat oven to 425ºF.

Roll out your pie dough and line a 9 inch pie plate with it. Crimp the edges as desired.

Beat together the pumpkin puree, coconut milk and eggs. Add the remaining ingredients and mix well. Pour into your pie crust carefully and place into the hot oven. Bake for 15 minutes.

Reduce oven temp to 350ºF. Bake pie for an additional 50-60 minutes, or until the filling seems set when jiggled, and a knife inserted near the middle comes out clean.

Allow to cool for 2 hours before cutting into the pie. Serve at room temperature or chilled with lightly sweetened whipped cream.

Holiday Cooking Pie