Ginger Pumpkin Pie with Toasted Coconut

Photo: Charles Masters
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.

Yield:

Serves 12 (serving size: 1 wedge)

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 55 Minutes

Nutritional Information

Calories 224
Fat 6.5 g
Satfat 3.2 g
Monofat 2.4 g
Polyfat 0.1 g
Protein 4.8 g
Carbohydrate 37.7 g
Fiber 1.5 g
Cholesterol 41 mg
Iron 0.8 mg
Sodium 200 mg
Calcium 104 mg

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

Preparation

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.

Note:

David Bonom,

November 2011