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.
Cooking Light NOVEMBER 2011
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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