24 November 2011

Ginger Pumpkin Pie with Toasted Coconut

When I got my November issue of Cooking Light magazine and saw a picture of this pie on the cover, I knew I would have to try it for Thanksgiving.  So, last night, after a super busy day, I made the pie...and burned the crust sort of badly.  

So, this morning, since Tim had to start work at 6am, I headed to the store to buy another pie plate and some fresh ginger to make pie #2.

We did eat pie #1 for breakfast this morning and I think  this recipe is a winner.  I couldn't find shaved coconut at the store, so this is how I decided to address that.

Yes, that is a whole coconut.  I have no idea how to open it or deal with it or anything, so I'll be taking this over to my parents house so that my dad can help me.

Anyways, here's the recipe.  Enjoy!

1/4 c. brown sugar
1 1/2 T. grated peeled fresh ginger (Tim suggested using a potato peeler to peel and it worked great!)
1 t. cinnamon
1/4 t. salt
1/4 t. allspice
2 large eggs
1 (15 oz) can of pumpkin
1 (14 oz) can of fat-free sweetened condensed milk
1/2 package of refrigerated pie dough (I used Pillsbury)
1/2 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.  **I didn't have to roll the dough and I had no idea how to "flute" the edges, but I think whatever I did turned out kind of pretty.**
4.  Pour pumpkin mixture into prepared crust.  Place pie plate on a baking sheet.  Place baking sheet on lowest oven rake.  Bake at 375 for 40 minutes or until a knife inserted in 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.  **I will make some whipped cream to go on top as well.**


Ruth Ann said...

Gosh you are ambitious! We have coconut if you need any more. Also a hint from an "older than dirt" friend. Put foil around the crust while you cook it on the high temp. then remove it while you cook longer at a lower temp. Sometimes it works and sometimes it doesn't. But what a yummy breakfast!

Also please tell Tim many thanks for filling in for me two weeks ago. I would make some cookies and bring them over, but it sounds like you have plenty to eat right now! Happy Thanksgiving!