Pumpkin pie with Coconut Cream Whip
Prepare your favorite pie crust.
2 cups puree pumpkin
1 cup full fat coconut milk
3/4 cup sugar
3 TBSP cornstarch
1/4 tsp salt
1 tsp pumpkin spice
1 tsp cinnamon
Pour into prepared, unbaked, crust and bake at 350 for 60 minutes.
It will be a little wiggly when you take it out. Let it sit until cool and then refrigerate. We had ours within 3 hours of baking and it held up fine and was delicious. It was even better the next day.
Coconut Cream Whip:
1 can full fat coconut milk, chilled
sugar to taste
1 tsp vanilla
Whip coconut milk until fluffy, add sugar and vanilla and beat until it's thick.