Today’s prize pack is a large 13-cup food processor.  This is the most used kitchen tool in my kitchen.  You need this!

  • 1 9" frozen pie crust
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • zest of 1/2 an orange
  • 1 15-oz. can of pumpkin puree (not pumpkin pie filling)
  • 1 12-oz. can of full-fat coconut milk (not lite)
  • 1 5-oz. can of coconut cream, chilled at least 24 hours in the fridge
  • 1 tablespoons powdered sugar
  1. Pull the frozen pie crust out of the freezer, and place it on a baking sheet.
  2. Preheat the oven to 425.
  3. In a large bowl, stir together with a wooden spoon the sugar, salt, cinnamon, ginger, cloves, eggs, orange zest, pumpkin puree and coconut milk. Do not use a whisk or beater because it will put too much air in the batter and your pie will sink as it cools. Use a spoon to stir it all together until it's homogeneous.
  4. Pour the filling into the pie crust and bake for 15 minutes.
  5. Lower the oven temperature to 350 and bake for another 40-50 minutes, until the crust is nicely browned. The pie filling will jiggle slightly in the middle, but it will set as it cools.
  6. Let cool completely, overnight in the fridge is best.
  7. Before serving, scrape the chilled coconut cream out of a can and into a bowl. Add the powdered sugar into a bowl and beat it with an electric mixer until it resembles whipped cream, about 1-2 minutes.

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