Ingredients Crust: 2/3 cup all purpose flour 2/3 cup quick oats 2/3 cup sweetened coconut flakes 2/3 cup brown sugar 1/4 cup chopped pecans 1/2 cup cinnamon 1/2 tsp vanilla 1/2 tsp salt 1/4 cup Crisco vegetable shortening Filling: 1-15 oz can pumpkin 12 oz coconut milk 3 eggs 1/2 cup granulated sugar 1/2 cup brown sugar 1 tsp vanilla 1 tsp cinnamon 1/4 tsp ground cloves 1/2 tsp dry ground ginger 1/8 tsp grated nutmeg 1 tsp salt Topping: 8 oz whipping cream 1/4 cup maple syrup 1/2 cup confectioner sugar 1/2 tsp vanilla Directions Crust: mix flour, oats, coconut, brown sugar, pecans, cinnamon, vanilla, salt and shortening. Press mixture into two 9 inch pie dishes. Bake crust in a 350 degrees preheated oven for about 8 minutes. Place crust on a wire rack to cool. Filling: in a bole, beat eggs, gradually add sugar, brown sugar, spices, vanilla, salt, coconut milk and pumpkin. Purr mixture over the crust and bake in a 425 degrees preheated oven for 12 minutes, reduce heat to 375 degrees and bake for additional 40-45 minutes. Cool pies completely. Top pies with the cream, whipped with maple syrup, sugar and vanilla, sprinkle with toasted coconut.