Ginger Pumpkin Pie with Toasted Coconut |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ginger and coconut add warm, flavorful accents to this Thanksgiving classic. If you'd like a dollop of something creamy, top with fat-free whipped topping. Ingredients:
1/4 cup packed brown sugar |
1 1/2 tablespoons grated peeled fresh ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/8 teaspoon ground allspice |
2 large eggs |
1 (15-ounce) can pumpkin |
1 (14-ounce) can fat-free sweetened condensed milk |
1/2 (14.1-ounce) package refrigerated pie dough (such as pillsbury) |
1/2 cup flaked or shaved sweetened coconut, toasted |
Directions:
1. Preheat oven to 375°.
2. Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.
3. Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.
4. Pour pumpkin mixture into prepared crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 375° for 40 minutes or until a knife inserted into the center comes out clean. Remove from baking sheet; cool 1 hour on a wire rack. Refrigerate 2 hours or until chilled. Sprinkle coconut over pie.
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