Pumpkin Coconut Pie

This recipe is adapted from the recipe on Libby's canned pumpkin.

3/4 cup splenda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (15 ounce) can pumpkin
1.5 cups coconut milk
2 eggs
1 (9 inch) deep dish unbaked pie crust or hazelnut crust*

Mix all ingredients except eggs. Beat eggs until stiff and pale and fold into mixture.** Pour batter into the pie crust. Bake at 350 for 40-50 minutes until the pie is slightly browned and set.

* If using the hazelnut crust, you may want to prebake for 10 minutes to give the hazelnuts a toasted flavor.
** You can eliminate this step and just mix the eggs in with the remaining ingredients. The resulting pie will be a little denser and flatter. (Can be put into a shallow 9 inch pie plate.)