1 (9 inch) unbaked pie crust, baked
4 eggs, beaten
1/4 cup white sugar
1 teaspoon salt
1/4 cup butter
1 1/4 cups moister cake flour
1 teaspoon baking powder
1 cup brown sugar
1/2 cup canned pumpkin
1/3 cup butter
2 cups pumpkin
1/2 cup flaked coconut
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together eggs and sugar and salt and pour over pie. Beat in half of the butter, then stir in half of the dry sugar and half the salt. Stir just until combined.
In a large glass or metal bowl, beat egg mixture into flour, baking powder, brown sugar and pumpkin. Stir in the coconut and 2 teaspoons pumpkin and cover ingredients with plastic wrap. Pour half of mixture into pie shell. Sprinkle remaining pumpkin over pie, then cut remaining pastry into 1-inch strips.
Bake in the preheated oven for 30 minutes, then reduce heat to 325 degrees F (165 degrees C) for a few minutes to melt plastic wrap.