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.
Always flavorful, thanks to the ginger (great from a jar). This pie works well even crustless, &/or without the coconut. The condensed milk gives it an amazing texture! I've made it at least a dozen times. Everyone loves it! :)
I had some pumpkin puree and I made 2 pumpkin pie recipes to compare. They were both delicious but I think this one was better because of the condensed milk. The condensed milk added a bit more of a custardy texture and a creamy flavor. The coconut on top was a great addition.
Turned out beautifully and the flavors were there, but like another reviewer...parts of the underlying crust were underbaked. Also, I wish the filling would've firmed up a little bit more even after 45 mins of baking time and recommended cooling times.
Pie filling turned out beautifully. It was also very easy and quick to put together. I liked the ginger flavor and loved the toasted cocount on top. I served it with fat free cool whip, but I'm not sure it needed it with the coconut. My only complaint was the pie crust under the filling - it didn't brown up and seemed a little like eating uncooked dough. However the exposed crust around the edges turned out perfect. I will probably try pre-baking the crust for 5 minutes before adding the filling next time.