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Pumpkin, Sweet Potato & Coconut Pie

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Fine Cooking
Related tags
brunch vegetarian rosh hashanah thanksgiving american
Nutrition per serving    (USDA % daily values)
CAL
439
FAT
61%
CHOL
46%
SOD
23%

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Ingredients for 8 servings

1-inch piece fresh ginger, peeled and cut into 1/4-inch slices

1/2 cup packed light brown sugar

3 whole cloves

3/4 cup cold whipping cream, whipped to soft peaks with 1-1/2 Tbs. granulated sugar

9-inch single Pie Crust , chilled

3/4 tsp. table salt

2 Tbs. all-purpose flour

1-1/4 lb. sweet potatoes, peeled and cut into 1-inch chunks

1/2 cup granulated sugar

2 Tbs. unsalted butter, melted and cooled

1 small star anise, crumbled

1/2 cup well-stirred canned coconut milk (not coconut cream)

15-oz. can pure solid-pack pumpkin (not pumpkin pie filling)

1 small cinnamon stick, broken into pieces

1 large egg yolk, lightly beaten

1 large egg, lightly beaten

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