Photo: Charles Masters
Hands-on Time
20 Mins
Total Time
55 Mins
Yield
Serves 12 (serving size: 1 wedge)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.

Step 3

Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.

Step 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.

Ratings & Reviews

4 1/2 stars

LilWoman
December 05, 2016
Really delicious and so easy.  Coconut is totally optional IMO.  It makes it pretty but the pie is great without it too.  Will definitely make this my go-to pumpkin pie recipe.

Favorite pumpkin recipe

pcolamom
December 31, 2015
Always flavorful, thanks to the ginger (great from a jar). This pie works well even crustless, &/or without the coconut. The condensed milk gives it an amazing texture! I've made it at least a dozen times. Everyone loves it! :)

azalea's Review

LeahGuljord
January 30, 2012
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.

borah78's Review

daneanp
November 27, 2011
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!

thdub3's Review

kimmer99
November 25, 2011
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.

LilWoman's Review

magillesipe
November 24, 2011
N/A

magillesipe's Review

hahicks
November 22, 2011
N/A

hahicks's Review

ajvinande
November 21, 2011
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.

LeahGuljord's Review

azalea
November 14, 2011
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.

Kiminnc's Review

thdub3
November 06, 2011
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!