DAVID BONOM
November 2011
RECIPE BY COOKING LIGHT
[cooked-sharing]
Preheat oven to 375°.
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.
Serving Size Serves 12
Servings 1
- Amount Per Serving
- Calories 224
- % Daily Value *
- Total Fat 65g100%
- Saturated Fat 32g160%
- Cholesterol 41mg14%
- Sodium 200mg9%
- Total Carbohydrate 377g126%
- Dietary Fiber 15g60%
- Protein 48g96%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 375°.
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.
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