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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 20 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. Preheat oven to 375°.
  2. 2. Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.
  3. 3. Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.
  4. 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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