This pie is technically called Ginger pumpkin pie with toasted coconut, but Brian insisted that I title this post Not your mama’s pumpkin pie. I spotted this recipe in the October 2011 Cooking Light. Having recently made a pumpkin pie with fresh roasted pumpkin, I wanted something different for our Thanksgiving.
Boy oh boy, did I made a good choice. Brian and I decided that this was the best pumpkin pie we had ever eaten. The ginger really ups the flavor and makes this pie something to write home to mom about. I can’t fathom making a plain old pumpkin pie ever again.
Adapted from Cooking Light Oct 2011:
- 1/4 cup packed brown sugar
- 2 tablespoons grated fresh ginger(peeled, of course_
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon allspice
- 2 large eggs
- 1 (15 ounce) can pure pumpkin
- 1 (14 ounce) can fat-free sweetened condensed milk
- 1 refrigerated pie crust
- 1/2 cup flaked, sweetened coconut, toasted
Preheat oven to 375F.
Combine first 8 ingredients into a large bowl. Stir with whisk until smooth.
Pour into pie crust. Bake for 40 minutes or until knife inserted into center comes out clean. Let cool for one hour then refrigerate for 2 hours or until chilled.
Slice and top with toasted coconut.
This pie is so easy to make and is amazingly flavorful.