This variation of a pumpkin pie is a form of custard. There are many secrets we all have in making our specialities.
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon salt
1.5 cups pumpkin, canned
1.5 cups of hot milk
Blend sugar, spices and slat together. Combine with pumpkin, add beaten eggs, mix well. Stir in hot milk. Pour into a uncooked pie crust at 425 F. until crust begins to brown at the edges then reduce to 350F and bake until filling has set. about 30 minutes.
Before serving sprinkle with 1/2 cup coconut, dribble with 1/4 cup corn syrup or maple syrup. Brown until it toasted at 350F.
Once cooled from being in the oven, spread with whipped cream and 1 cup of chopped nuts.