1 13.5ozcan full fat coconut milkwell shaken or stirred in the can until homogenous
Whipped Cream
1 ½cupsheavy cream
3-4Tbspmaple syrupdepending how sweet you like it
1tspvanilla bean pasteor extract
¼tspkosher salt
Toasted coconut flakesfor serving if desired
Instructions
Preheat oven to 375ºF. Place blind baked crust on a sheet tray.
In a large bowl, mix pumpkin, eggs, brown sugar, maple, cornstarch, cinnamon, ginger, salt, nutmeg, cloves and vanilla until fully incorporated.
Whisk in coconut milk until smooth. Pour batter into the prepared crust (it’s ok if the crust is still warm from blind baking).
Bake for 55-60 minutes until the pie has puffed up slightly and is still a touch jiggly. If only the center of the pie is jiggly, it’s not quite done. If the entire surface of the pie has a slight jiggle, you know it’s done :)
Let pie cool completely on a wire rack at least 4 hours, before serving. This can also be made ahead and refrigerated until serving. I personally enjoy pumpkin pie cold but that could just be a me thing haha.*
Right before serving, prepare the whipped cream. In a large bowl add cream, maple, vanilla and salt. Whip to soft peaks. Serve pie topped with the whipped cream and toasted coconut flakes if desired.
Notes
*It will also be easier to cut a crisp slice if the pie is cold :)