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.
Anyways, here's the recipe. Enjoy!
Ingredients:
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
Directions:
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.**
1 comments:
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!
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