Ginger Pumpkin Pie with Toasted Coconut

Ginger and toasted coconut add warm, delicious notes to this Thanksgiving classic. It is smooth, silky, and sweetly spiced. I think this pie is going to become a new addition to our Autumn dessert repertoire.

adapted from: Cooking Light Magazine

¼ cup packed brown sugar
1 ½ tablespoons peeled & grated fresh ginger, OR 2 tablespoons refrigerated ground ginger (such as Spice World)
½ tsp ground cinnamon (try Saigon cinnamon, it’s more potent & complex than Ceylon cinnamon)

¼ tsp salt
1/8 tsp ground allspice
2 large eggs
1 (15 oz) can pumpkin (recommended: Libby’s 100% pure pumpkin)
1 (14 oz) can fat-free sweetened condensed milk
one recipe homemade pie crust or a refrigerated pie dough (such as Pillsbury)
whipped cream
½ cup flaked sweetened coconut, toasted

Preheat oven to 375°.

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

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

Pour pumpkin mixture into prepared crust. Place pie on a baking sheet and place in oven on the lowest rack. Bake at  375° for 40-60 minutes or until a knife inserted into the center comes out clean (and pie doesn’t jiggle too much in the middle). Remove from baking sheet; cool 1 hour on a wire rack, then refrigerate 2 hours or until chilled.

Serve each slice with a dollop of whipped cream and a sprinkling of toasted coconut.

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2 Replies to “Ginger Pumpkin Pie with Toasted Coconut”

  1. I can again testify to how great this pie is. The ginger and coconut really gives it a lift! Thanks again, Alison and David!

  2. Yum, yum! I love everything pumpkin and I also love ginger. What a great combination. I can hardly wait to make it! Or better yet, why don’t you come over and make it for us? Love you, Mom

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