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.
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
How to Make It
Preheat oven to 375°.
Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.
Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.
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.