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Ginger Pumpkin Pie with Toasted Coconut

Yields1 ServingPrep Time20 minsCook Time40 minsTotal Time1 hr

DAVID BONOM

November 2011

RECIPE BY COOKING LIGHT

ginger pumpkin pie

 0.25 cup packed brown sugar
 1.50 tbsp grated peeled fresh ginger
 0.50 tsp ground cinnamon
 0.25 tsp Salt
 0.13 tsp ground allspice
 2 eggs
 15 canned pumpkin
 14 canned fat-free sweetened condensed milk
 7 package refrigerated pie dough (such as Pillsbury)
 0.50 cup flaked or shaved sweetened coconut, toasted
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.

5

Place pie plate on a baking sheet.

6

Place baking sheet on lowest oven rack.

7

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

8

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

Nutrition Facts

Serving Size Serves 12

Servings 0

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.