Pumpkin Coconut And Fresh Mango Pies

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2 cups rich coconut cream, 19-oz can, or heavy cream, (1/2 cup more for creamier pies)

1 cup granulated sugar, more to taste

3/4 cup sweeten condensed milk, 8.5-oz can

1/2 cup custard or egg pudding powder, 4.2-oz package

1 1/2 cups pumpkin puree (canned pumpkin is OK, 16-oz can)

1/2-3/4 cup chopped roasted cashew or pistachio nuts (optional)

4 eggs

2 tablespoons rum

1 teaspoon ground cinnamon

1 tablespoon grated ginger, more to taste (optional)

2 pieces pie dough (1 package 9-inch deep dish) of your choice


2-3 ripe mangoes

1/2 cup mango or apricot jam for glazing

Whipped cream for topping

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