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Ingredients

•   9-inch single Pie Crust, chilled
• 1-1/4 pounds  sweet potatoes, peeled and cut into 1-inch chunks
• 1 small  cinnamon stick, broken into pieces
• 3 whole  cloves
• 1 small  star anise, crumbled
•   1-inch piece fresh ginger, peeled and cut into 1/4-inch slices
• 15 ounce  can pure solid-pack pumpkin (not pumpkin pie filling)
• 1 large  egg, lightly beaten
• 1 large  egg yolk, lightly beaten
• 2 tablespoons  unsalted butter, melted and cooled
• 1/2 cup  granulated sugar
• 1/2 cup  packed light brown sugar
• 2 tablespoons  all-purpose flour
• 3/4 teaspoon  table salt
• 1/2 cup  well-stirred canned coconut milk (not coconut cream)
• 3/4 cup  cold whipping cream, whipped to soft peaks with 1-1/2 tablespoons granulated sugar

Description

This Pie Is So Delicious That I Often Make Two At A Time. If You Do, Use Three Whole Eggs When Doubling The Filling.

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