Pumpkin Coconut Caramel Pie

-courtesy Compass Restaurant, Oakville

Pumpkin Coconut Caramel Pie

FOR THE FILLING:
2 cups pumpkin (fresh, while canned works just fine)
½ cup sugar
½ cup molasses
3 large eggs
1 ¼ cup milk
½ cup evaporated milk
½ tsp cinnamon
¼ tsp salt
1 tbsp cornstarch
2 tbsp unsalted butter, melted
1 cup shredded coconut

FOR THE RUM CARAMEL:
1 ½ cup sugar
6 tbsp water
1 cup 35% cream
1 oz rum

FOR THE FILLING:
Preheat oven to 350°F. Stir together pumpkin, sugar and molasses. Gently add eggs one at a time. While slowly mixing add milks. Mix in spices, salt and cornstarch. Add melted butter. Fold in shredded coconut. Pour into prepared pie shell and bake for 1 to 1 ¼ hours, until centre comes to a jiggle. Remove from oven and let cool to set. Serve with whipped cream or rum caramel sauce.

FOR THE RUM CARAMEL:
Combine sugar and water into a heavy bottom saucepan. On med-high heat without disturbing the pot, let the sugar come to a light amber colour. REMOVE from heat, add cream, and whisk continually until combined (be careful as mixture will bubble and steam). ADD rum, let cool slightly and serve.