1 piece pre-made pie dough (plus beans or pie weights to weigh it down)
1 ½ cups canned unseasoned pumpkin puree
⅓ cup sugar
2 tablespoons dark rum
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
3 large eggs
¾ cup canned coconut milk
Preheat oven to 350 degrees F. Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about two pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the pie pan on a baking sheet and pour in the filling.
Bake the pie until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Garnish with Dang Original Toasted Coconut Chips. (Adapted from Eating Well)