3/4 cup sugar 1/2 teaspoon salt 1 1/2 teaspoons Trader Joe’s Pumpkin Pie Spice 2 large eggs 1 can Trader Joe’s Organic Canned Pumpkin, 15 oz. 3/4 cup organic coconut flakes 1 1/2 cups organic coconut milk 1 teaspoon vanilla 1 whole graham cracker crumb pie crust, 9 inch, deep dish Preheat oven to 350 degrees Farenheit. Whisk together the sugar, salt and pumpkin pie spice in a small bowl. In a large mixing bowl beat the eggs, add the canned pumpkin, spice-sugar mixture and 1/2 cup of coconut flakes. Stir in the coconut milk and vanilla until well-combined. Pour into graham cracker crust. Bake for 55 to 65 minutes until a knife inserted into middle comes out clean. While pie is cooling, lightly toast 1/4 cup of coconut flakes in a 300 degrees F oven or toaster oven in a metal pan until golden, 5 to 8 minutes. Serve pie with whipped cream and garnish with toasted coconut. Serves 8