Coconut Pumpkin Pie
|9 inch pie shell||1|
|Eggs||3 , well beaten|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|Cooked sieved pumpkin||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Grated coconut||3⁄4 Cup (12 tbs)|
Prepare pie-shell, but do not prick.
Beat eggs and sugar together.
Add spices, milk, pumpkin, 1/2 cup coconut, rum.
Mix well and pour into 23 cm (9 in) pastry lined pie dish.
Sprinkle the top with 1/4 cup grated coconut.
Bake at 230° C (450° F) for 10 minutes, then reduce heat to 180°C (350° F) and bake for about 20 minutes or until an inserted knife comes out clean.
Serve hot or cold with whipped cream or ice cream.