Classic creamy pumpkin pie with a tropical island twist. A perfect addition to your holiday meal!
1 1/2Call purpose flour
1 1/4Cunsweetened coconut milk
3/4Clight brown sugar
Preheat oven to 425°F.
To make the pie crust; in a small bowl add flour and salt, cut in shortening. Using a fork or pastry cutter, work the ingredients until it is blended together. Add vanilla followed by 3-4 tbsp very cold water. Mix until just barely tacky. Roll out dough between sheets of plastic wrap or wax paper until it is large enough around to fit your pie plate.
Carefully remove one side of plastic wrap or wax paper. Place your hand under the covered side of dough, flip onto pie plate. Push gently to pie plate and remove remaining plastic wrap or wax paper. Trim edges as needed. Make decorative edge if desired. Set aside.
In a large bowl, mix together the first seven filling ingredients (pumpkin, coconut milk, sugar and spices). Add eggs and rum. Mix until smooth. Pour into pie crust.
Bake at 425°F for 10 minutes, then reduce heat to 350°F. Bake an additional 45 minutes or until center only jiggles slightly.