Orange Spice Coconut Pumpkin: A Flavorful Delight

Dairy free pumpkin pie with coconut milk. Enjoy this twist on pumpkin pie: orange spice pumpkin pie made with coconut milk instead of whipped cream.

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Pull the frozen pie crust out of the freezer, and place it on a baking sheet.
Preheat the oven to 425.
In a large bowl, stir together with a wooden spoon the sugar, salt, cinnamon, ginger, cloves, eggs, orange zest, pumpkin puree and coconut milk. Use a spoon to stir it all together until it’s homogeneous.
Pour the filling into the pie crust and bake for 15 minutes.
Lower the oven temperature to 350 and bake for another 40-50 minutes, until the crust is nicely browned. The pie filling will jiggle slightly in the middle, but it will set as it cools.
Let cool completely, overnight in the fridge is best.
Before serving, use a paper towel to blot off any excess moisture that has accumulated on top of the pie.
Scrape the chilled coconut cream out of a can and into a bowl. Add the powdered sugar into a bowl and beat it with an electric mixer until it resembles whipped cream, about 1-2 minutes. Decorate pie with whipped cream, slice and serve.