1.5cupscoconut milkcan (shake well before opening)
2large eggs
.75cupsgranulated sugar
.25cupcornstarch
1teaspoonground cinnamon
0.5teaspoonground ginger
0.5teaspoonsea salt
1Pie Crust recipedivided in half and chilled
.25cupapricot preservesoptional
2tablespoonschopped, toasted pecansoptional - sliced almonds are also delicious
1large egg + 1 tablespoon waterfor egg wash
Instructions
Preheat oven to 350 degrees.
Roll out one half of pie crust dough and place in pie pan. Roll out second half of dough and cut with leaf cutters if desired. Place along edge of pie crust and brush with egg wash. Prebake pie crust for ten minutes.
Whisk together pumpkin, sugar, salt, cinnamon, ginger, eggs, cornstarch, and coconut milk in a large bowl.
Remove pie crust from oven and spread apricot preserves on bottom crust and sprinkle with pecans (if using).
Pour pumpkin mixture into pie crust and bake for 60 to 70 minutes, until pie is set.
Remove from oven and allow to cool completely before placing in the refrigerator to chill.
Serve with Coconut Whipped Cream and extra leaf "cookies".
Notes
The size of your pie pan will affect your total baking time.
All oven are different so baking time is approximate.