3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons Trader Joe's Pumpkin Pie Spice
2 large eggs
1 can Trader Joe's Organic Canned Pumpkin, 15 oz.
3/4 cup organic coconut flakes
1 1/2 cups organic coconut milk
1 teaspoon vanilla
1 whole graham cracker crumb pie crust, 9 inch, deep dish

Preheat oven to 350 degrees Farenheit.
Whisk together the sugar, salt and pumpkin pie spice in a small bowl. In a large mixing bowl beat the eggs, add the canned pumpkin, spice-sugar mixture and 1/2 cup of coconut flakes. Stir in the coconut milk and vanilla until well-combined. Pour into graham cracker crust.

Bake for 55 to 65 minutes until a knife inserted into middle comes out clean. While pie is cooling, lightly toast 1/4 cup of coconut flakes in a 300 degrees F oven or toaster oven in a metal pan until golden, 5 to 8 minutes. Serve pie with whipped cream and garnish with toasted coconut. Serves 8