By: Tnuva USA

Prep time: 10-15 minutes
Cooking time: 1hr and 5 minutes
Serves: 6-8

Ingredients:

1 sheet of Frozen Rolled Short Dough for Sweet Pastries, thawed according to the manufacturer’s instructions
15 ounces of pumpkin puree (from a can, or homemade by boiling and pureeing a medium pumpkin)
2 large eggs
3 tablespoons De La Crème Cookies and Caramel Cream
1/2 cup of sugar
1/2 teaspoon of salt
1 cup coconut cream
1 teaspoon of pumpkin spice (equal amounts of ground cinnamon, ginger, nutmeg, and cloves)

Instructions:

1. Preheat oven to 425˚F.

2. Prepare the crust: evenly spread the dough on the round pie plate (9-inch or 10-inch). Trim the edges.

3. Blind bake the crust for 10 minutes (preferably with pie weights to make sure the dough is evenly baked through and holds its shape).

4. Remove the crust from the oven and let cool.

5. Prepare the filling: in a large bowl, mix the puree, eggs, coconut cream, sugar, spices, and salt until smooth.

6. Spread a layer of De La Crème Cookies and Caramel Cream on the crust.

7. Pour the filling into the cooled pie crust and bake for additional 15 minutes, then reduce heat to 350˚F and bake for an additional 40 minutes, or until filling has set.

8. Remove the pie from the oven and let cool completely. Refrigerate at least for one hour before serving.