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INGREDIENTS

6 Number of Servings

1 stickButter

2 cupsFlour

1 cupSugar

1 pintWater

1 tbspVanilla

ADD INGREDIENT

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Grease and flour two 8x4 inch loaf pans.

In a large bowl combine the flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk,
baking soda, salt, ground nutmeg and ground cinnamon. Mix until all of the flour is gone. Fold in
the nuts and flaked coconut. Pour batter into the prepared pans.

Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in
the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam
for 10 minutes. Remove foil and turn out onto a cooling rack.

Tent lightly with the foil and allow to cool completely.

ADD STEP

Whipped Topping

In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar,
beating well.

Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if
needed, to make of spreading consistency. Tint with food color, if desired. ADD STEP
Whipped Topping

In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar,
beating well.

Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if
needed, to make of spreading consistency. Tint with food color, if desired. ADD STEP

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Whipped Topping

In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners' sugar,
beating well.

Slowly beat in the milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if
needed, to make of spreading consistency. Tint with food color, if desired. ADD STEP

COMMENTS / TIPS
When making pie crust, take a white cotton sock and cut off the foot and use it to cover the
rolling pin. I also use a rice sack as the base to roll the dough. Both of these tricks aid in
helping the dough not to stick to the wood.

Reviewed: Nov. 14, 2009 I love this recipe because it tastes delicious and I can make it a healthier
alternative without anyone knowing. I use sugar-free, fat-free ice cream (sinless sweet cream from
Cold Stone) and Spenda brown sugar. It's just as good without the guilt. This is especially useful if
you are going somewhere else for the holidays and they don't use the healthier options for their
cooking.

Reviewed: Nov. 24, 2008 This was very yummy. I had to add extra spices and it was more of an ice
cream to me, so I would omit the shell next time. It's quite different to "regular" pumpkin pie.

Reviewed: Oct. 25, 2008 I don't care for regular pumpkin pie, and thought maybe I'd like this
better, but no such luck. I think uncooked pumpkin is disgusting but my guests seemed to like it.
The only change I made was that I used a graham cracker crust.