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Ginger Pumpkin Pie with Toasted Coconut

Photo: Charles Masters
Hands-on time 20 mins
Total time 55 mins
Yield Serves 12 (serving size: 1 wedge)
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

Nutrition 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

How to Make It

  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.