Ingredients
Coconut Shortbread Crust:
1 ½ cups shredded unsweetened coconut
2 ½ cups flour
1 cup powdered sugar
1 teaspoon salt
1 cup butter, cold, cut into small pieces
2 tablespoons coconut cream
Pumpkin Pie Filling:
1 15 ounce can pumpkin puree
1 cup white sugar
1 teaspoon ginger
½ teaspoon salt
1 cup coconut cream
2 eggs
Coconut Cream:
1 cup coconut Cream
1 cup heavy whipping cream
¼ cup powdered sugar
2 tablespoons lightly toasted shredded coconut
Preparation
