Coconut Macaroon Pumpkin Pie
INGREDIENTS
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2 1/2 cups shredded unsweetened coconut
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1/2 cup sugar
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1 1/2 tbsp potato starch or corn starch
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1/4 tsp salt
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4 egg whites, plus one additional egg white, separated (reserve 4 yolks for filling)
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1 tsp vanilla
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2 cups pumpkin puree (plain, not spiced pumpkin pie filling)
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1 cup full fat coconut milk
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2 eggs, plus 4 reserved yolks from crust
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1/2 cup sugar
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1/2 cup brown sugar
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1 1/2 tsp vanilla
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1 1/2 tsp cinnamon
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1/4 tsp ground ginger
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1/4 tsp nutmeg
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1/4 tsp salt
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pinch cloves
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Mixing bowls, whisk, non-stick cooking spray, 9 inch pie dish, aluminum foil, pastry brush, blender, saucepan
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