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)
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.