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.
Ginger Pumpkin Pie with Toasted Coconut
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.
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Total: 55 Minutes
- Calories: 224
- Fat: 6.5g
- Saturated fat: 3.2g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.1g
- Protein: 4.8g
- Carbohydrate: 37.7g
- Fiber: 1.5g
- Cholesterol: 41mg
- Iron: 0.8mg
- Sodium: 200mg
- Calcium: 104mg
- 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
- 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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