Ginger Pumpkin Pie with Toasted Coconut

Fabulous! This will become our new traditional pumpkin pie.

I made this outstanding pie recently and it was lucious! The ginger adds just the right tone of flavor. I dolloped fat free cool whip on top and the toasted coconut over that. Lovely and delicious!

I was worried that the fresh ginger would overpower the pumpkin but it didn't and this pie came together easily and was delicious! The forty minute cook-time was spot on too. Oh, and the trick in the magazine about freezing the ginger before grating it worked fabulously - very excited. I'll definitely be making this again.

This is an awesome dessert! I loved it and I am not a huge pumpkin pie fan! The second time I made it I accidentally omitted the brown sugar and I actually think it was better!

Everyone who I've made this for has raved about it. Since I really love ginger, I have chopped up crystalized ginger to add to the toasted coconut. Adds that little extra zing.

Turned out beautifully and the flavors were there, but like another reviewer...parts of the underlying crust were underbaked. Also, I wish the filling would've firmed up a little bit more even after 45 mins of baking time and recommended cooling times.

Pie filling turned out beautifully. It was also very easy and quick to put together. I liked the ginger flavor and loved the toasted cocount on top. I served it with fat free cool whip, but I'm not sure it needed it with the coconut. My only complaint was the pie crust under the filling - it didn't brown up and seemed a little like eating uncooked dough. However the exposed crust around the edges turned out perfect. I will probably try pre-baking the crust for 5 minutes before adding the filling next time.

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.