3 egg yolks (optional)
2 whole eggs
1 1/2 cups pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground ginger
1/2 cup honey
3/4 cup coconut milk
1. Preheat oven to 425 Fahrenheit. In a bowl, whisk the egg yolks, eggs, and pumpkin puree. Add the spices, and once they're fully combined, pour in the honey and mix again. The batter will become very wet and it will be liquid, but keep on going.
2. Add the coconut milk, and stir well to combine. Pour into a baking pan: either a pie dish or a rectangular deep dish and bake for 15 minutes. Reduce oven temperature to 350 F. and continue baking for another 30-35 minutes.
3. Remove pumpkin pie from the oven and slice into squares (if using rectangular dish) or into regular pie slices. It will have two layers: the top layer will be a dark orange and the bottom layer will be a soft, pale orange.
1/2 tsp. ground nutmeg can be also added to the batter while adding the other spices, or it can be subsituted for the ground cardamon in the same amount. (Fresh nutmeg is best!) When the pumpkin pie is eaten with the Honey Frosting it tastes like pumpkin pie with whipped cream.