Rating: 5 stars
12 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light November 2011

Gallery

Credit: Charles Masters

Recipe Summary test

hands-on:
20 mins
total:
55 mins
Yield:
Serves 12 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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

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

  • 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.

Nutrition Facts

224 calories; fat 6.5g; saturated fat 3.2g; mono fat 2.4g; poly fat 0.1g; protein 4.8g; carbohydrates 37.7g; fiber 1.5g; cholesterol 41mg; iron 0.8mg; sodium 200mg; calcium 104mg.
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