Coconut Maple Pumpkin Pie | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 1 blind baked pie crust (see recipe!)
• 1 (15 oz) can of pure pumpkin puree
• 3 eggs
• 3/4 cup dark brown sugar
• 1/4 cup maple syrup
• 1 Tbsp cornstarch
• 2 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp kosher salt
• 1/4 tsp freshly grated nutmeg
• 1/8 tsp ground cloves
• 2 tsp vanilla bean paste (or extract)
• 1 (13.5 oz) can full fat coconut milk (well shaken or stirred in the can until homogenous)
• 1 1/2 cups heavy cream
• 3-4 Tbsp maple syrup (depending how sweet you like it)
• 1 tsp vanilla bean paste (or extract)
• 1/4 tsp kosher salt
• Toasted coconut flakes (for serving if desired)