Coconut Pumpkin Pie

Coconut Pumpkin Pie 1 frozen unbaked deep dish pie crust, (9-inch) 3 eggs, lightly beaten 3/4 cup firmly packed brown sugar 1 tablespoon Pumpkin Pie Spice 1/2 teaspoon salt 1 can (15 ounces) pumpkin 1 can (13.66 ounces) Coconut Milk Preheat oven to 425°F. Place frozen pie crust on foil-lined baking sheet. Mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pie in refrigerator.