Linda Lewis's Pumpkin-Coconut Pie

The addition of coconut to this classic pumpkin pie adds a little frou-frou to the standard version.

Linda Lewis's Pumpkin-Coconut Pie

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    One 9-inch single Sweety Pie's Flaky Pie Crust 1/2 cup evaporated milk
    2 cups cooked, drained, and mashed fresh pumpkin (or canned) 1/2 teaspoon ground cinnamon
    1/2 cup sugar 1/4 teaspoon salt
    1/2 cup molasses 1 tablespoon cornstarch
    3 large eggs 2 tablespoons unsalted butter, melted
    1 1/4 cup whole milk 1 cup sweetened shredded coconut


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    • 1

      Preheat your oven to 350 degrees.

    • 2

      In a large bowl, combine the pumpkin, sugar, and molasses thoroughly. Gently beat in the eggs. Pour in the milk and evaporated milk. Stir in the cinnamon, salt, cornstarch, and melted butter, blending together well.

    • 3

      Fold in the coconut. Pour the filling into the pie crust, place in the oven, and bake until the center is set, 1 to 1 1/4 hours. Let cool completely on a wire rack.

    • 4

      Serve each slice topped with a dollop of fresh whipped cream.

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