Pumpkin, Coconut Bourbon Pie this is really good but unconventional

ten inch pie shell pre-baked slightly cooled and coated with egg wash on the bottom

1 egg white lightly beaten

1.5 cups pumpkin puree

3/4 cup coconut shredded sweetened firmly packed and I use more sometimes

1/4 cup bourbon

1/2 cup sugar

1 tsp grated fresh ginger or 1/2 tsp ground dried

1/4 tsp grated nutmeg

1/4 tsp allspice (I also put some cinnamon and a dash of clove sometimes)

1 cup whole milk

3/4 cup whipping cream

3 eggs lightly beaten

Oven 350 F brush pie shell with egg white and you can dust with granulated sugar if you like it keeps it from getting soggy on the bottom

Mix everything else pour into pie shells this usually makes 2 with some left over if you are using frozen prepared shells it may make more.

Bake 350 for 30 to 40 mins you may have to cover the crust with foil to keep it from burning. I will be wiggly in the middle gut it sets after you take it out of the oven.

Bon Appetit November 1980 Thanksgiving with Craig Claiborne and Pierre Franey - Page 83