Jamaican-Spiced Pumpkin Pie

• 15 ounces pumpkin puree pure
• 1 1/4 cups unsweetened coconut milk full fat only, stirred or shaken well before using
• 3/4 cup light brown sugar packed
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon table salt
• 1/8 teaspoon grated nutmeg freshly
• 4 large eggs at room temperature
• 2 tablespoons spiced rum
• 1 piecrust blind-baked

1. Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 425u0b0F.
2. In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the pie crust.
3. Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350u0b0F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), an additional 45 to 55 minutes.
4. Transfer to a rack and cool completely before serving.

pumpkin, unsweetened coconut milk, light brown sugar packed, ground ginger, ground cinnamon, salt, grated nutmeg, eggs, rum

Taken from www.yummly.com/recipe/Jamaican-Spiced-Pumpkin-Pie-1660788 (may not work)