Pumpkin Pie

--> 1 package (7-ounces) “Let’s Do Organic” creamed coconut

1/2 cup water

1-3/4 cups roasted pumpkin, or canned solid-pack pumpkin

1/2 cup unsweetened applesauce

1/2 cup dark brown sugar, packed

1/2 teaspoon garam marsala

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon sea salt

9-inch prepared Graham Crust

1. Place baking rack in third position; preheat oven to 375°F.
2. Bring water to a boil; add creamed coconut; stir until smooth; remove 1/2 cup to use for recipe; place remainder in airtight container; refrigerate for later use as cream (or to use as milk add 1/4 cup water; shake vigorously).
3. In large bowl combine pumpkin puree, applesauce, coconut cream, dark brown sugar, garam marsala, cinnamon, ginger, and sea salt; beat to combine.
4. Pour prepared filling into prepared graham crust (or unbaked pie shell of choice).
5. Place pie into preheated 375°F oven; bake for 50 - 55 minutes, or until well set.
6. Remove pie to cooling rack; cool before slicing.
7. Refrigerate leftovers in airtight container up to 2 days. 

Servings: 9” pie

Preheat: 375°F

Prep Time: 10 min

Cooking Time: 55 min

Variations

To use cream: omit creamed coconut; omit water; add 1/2 cup coconut creamer, or heavy cream of choice.