Coconut Pumpkin Cream Cheese Pie...

1 unbaked Pie Shell

Cream Cheese Layer:
1 8 oz. pkg Cream Cheese
1/3 C. Sugar
1 Egg
1 tsp. Coconut Extract
1 Tbsp. Grated Coconut

Coconut Pumpkin Layer:
1 15 oz. can Pumpkin
1 1/2 C. Coconut Milk
2 Eggs
1 tsp. Vanilla
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
1/2 tsp. Salt
1 Tbsp. Grated Coconut (Sprinkle on top)

Preheat oven to 425 degrees. Mix all ingredients for the cream cheese layer and spread in an unbaked pie shell. Mix all ingredients of the coconut pumpkin layer and pour on top of the cream cheese layer, sprinkle with grated coconut. Bake for 15 minutes and then reduce heat to 350 degrees and bake an additional 50-60 minutes until knife inserted comes out clean. Top with whipped cream.

(After making a delicious sweet potato pie...I tweaked the recipe to give it an Island/Thanksgiving twist! It worked... Mahalo nui loa!)