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.
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! :)
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.
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!
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.
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.
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.
Fabulous! This will become our new traditional pumpkin pie.