Ginger Pumpkin Pie with Toasted Coconut

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.