Preparation: 90 minutes - makes 6 to 8 servings
½ cup granulated sugar
¼ cup brown sugar
½ teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon freshly grated ginger, #1 cutting cone, or ½ teaspoon ground
¼ teaspoon ground cloves
2 eggs, plus 1 egg yolk
2 cups grated pumpkin, #1 cutting cone, cooked waterless, or 1 15oz can (not pie mix)
1 cup Evaporated Milk
½ cup coconut milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.