Pumpkin Pie

No one in my family really likes pumpkin pie. I usually end up eating the entire pie by myself after thanksgiving, which I completely don't mind doing. This pie, however, I had to share. It was a hit with my cousins and even my mom who doesn't even like pumpkin. The recipe is from 101 Cookbooks. I knew it was going to be good since none of Heidi's recipes have failed me yet. Anyways, the recipe is unique since it calls for coconut milk and fresh spices to make the pie really special. If I had access to Penzey's spices, I would totally use their spices. Instead I used regular old pumpkin pie spice. Next time, I'll try to use the spice grinder. I also really like graham cracker crusts for pumpkin pie which you all can feel free to switch out. What really makes the recipe awesome is the fresh pumpkin purée.

Crust:
2 cups graham cracker crumbs
1/3 cup butter, melted
2 tbsp honey
Pinch sea salt

Mix all of the above together and press firmly into a 9 inch pie pan. Then make the filling. No need to prebake the crust.

Filling:
1/2 cup real dark brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 tablespoon arrowroot powder
1 1/2 cups of roasted pumpkin puree from pie pumpkin
1 teaspoon vanilla extract
3 extra large eggs
1 cup coconut cream from can

Prejeat oven to 350 degrees. Whisk all ingredients together until smooth. Pour into pie crust and bake for 50 minutes until the center is just set. My sister, Tiffany, was in charge of taking the pie out of the oven and she pricked it with a fork, haha. So don't do that. Let pie cool before serving.