Ginger Pumpkin Pie with Toasted Coconut

  • pcolamom Posted: 10/31/11
    Worthy of a Special Occasion

    Fabulous! This will become our new traditional pumpkin pie.

  • Kiminnc Posted: 11/06/11
    Worthy of a Special Occasion

    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!

  • kimmer99 Posted: 11/05/11
    Worthy of a Special Occasion

    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.

  • borah78 Posted: 11/27/11
    Worthy of a Special Occasion

    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!

  • LeahGuljord Posted: 11/14/11
    Worthy of a Special Occasion

    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.

  • thdub3 Posted: 11/25/11
    Worthy of a Special Occasion

    Turned out beautifully and the flavors were there, but like another 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.

  • hahicks Posted: 11/21/11
    Worthy of a Special Occasion

    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.

  • azalea Posted: 01/30/12
    Worthy of a Special Occasion

    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.


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