Ginger Pumpkin Pie w/ Toasted Coconut
By chefjaci
Rate this recipe
0/5
(0 Votes)
Ingredients
- 1/4 cup packed brown sugar
- 1 1/2 tablespoons grated peeled fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground allspice
- 2 large eggs
- 1 (15-ounce) can pumpkin
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 1/2 cup flaked or shaved sweetened coconut, toasted
Details
Servings 12
Preparation time 55mins
Cooking time 55mins
Preparation
Step 1
1. Preheat oven to 375°.
2. Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.
3. Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.
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.
You'll also love
- Apple Kuchen Coffee Cake 0/5 (0 Votes)
- Eggplant Poblano 0/5 (0 Votes)
- Orange Burst Cookies 0/5 (0 Votes)
- Spinach-Stuffed Shells Alfredo 0/5 (0 Votes)
- Easy Cheesy Zucchini Bake 0/5 (0 Votes)
- French Coconut Pie 0/5 (0 Votes)
- Baked Tilapia with... 0/5 (0 Votes)
- COOKIES - Libby's Great Pumpkin... 0/5 (0 Votes)
Review this recipe