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ginger pumpkin pie

Ginger Pumpkin Pie with Toasted Coconut

December 21, 2017

DAVID BONOM

November 2011

RECIPE BY COOKING LIGHT

  • Yields: Serves 12
ginger pumpkin pie

Directions

1Preheat oven to 375°.

2Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.

3Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.

4Pour pumpkin mixture into prepared crust.

5Place pie plate on a baking sheet.

6Place baking sheet on lowest oven rack.

7Bake at 375° for 40 minutes or until a knife inserted into the center comes out clean.

8Remove from baking sheet; cool 1 hour on a wire rack. Refrigerate 2 hours or until chilled. Sprinkle coconut over pie.

Ingredients

1/4 cup packed brown sugar

1 1/2 tbsp grated peeled fresh ginger

1/2 tsp ground cinnamon

1/4 tsp Salt

1/8 tsp ground allspice

2 whole eggs

15 oz. canned pumpkin

14 oz. canned fat-free sweetened condensed milk

7 oz. package refrigerated pie dough (such as Pillsbury)

1/2 cup flaked or shaved sweetened coconut, toasted

00:00

Nutrition Facts

Serving Size1 wedge
Calories224
Sodium200mg
Protein4.8g
Cholesterol41mg
Total Fat6.5g
Saturated Fat3.2g
Polyunsaturated Fat.1g
Monounsaturated Fat2.4g
Total Carbohydrates37.7
Dietary Fiber1.5g
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