Recipe: Coconut Pumpkin Pie

INGREDIENTS

Coconut Shortbread Crust:

1 1/2 cups

shredded unsweetened coconut

2 1/2 cups

flour

1 cup

powdered sugar

1 tsp

salt

1 cup

butter, cold, cut into small pieces

2 tbsp

coconut cream

• Pumpkin Pie Filling:

• -1 15 ounce can pumpkin puree

• -1 cup white sugar

• -1 teaspoon ginger

• -½ teaspoon salt

• -1 cup coconut cream

• -2 eggs

Coconut Cream:

• 1 cup coconut Cream

• 1 cup heavy whipping cream

1/4 cup

powdered sugar

2 tbsp

lightly toasted shredded coconut