Ginger Pumpkin Pie with Toasted Coconut

Ginger Pumpkin Pie with Toasted Coconut
Ginger Pumpkin Pie with Toasted Coconut is a vegetarian recipe with 12 servings. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 315 calories, 6g of protein, and 13g of fat. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes roughly 55 minutes. Head to the store and pick up salt, pie dough, eggs, and a few other things to make it today.

Instructions

1
Preheat oven to 37
Equipment you will use
OvenOven
2
Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.
Equipment you will use
WhiskWhisk
BowlBowl
3
Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.
Ingredients you will need
DoughDough
RollRoll
4
Pour pumpkin mixture into prepared crust.
Ingredients you will need
PumpkinPumpkin
CrustCrust
5
Place pie plate on a baking sheet.
Equipment you will use
Baking SheetBaking Sheet
6
Place baking sheet on lowest oven rack.
Equipment you will use
Baking SheetBaking Sheet
OvenOven
7
Bake at 375 for 40 minutes or until a knife inserted into the center comes out clean.
Equipment you will use
OvenOven
KnifeKnife
8
Remove from baking sheet; cool 1 hour on a wire rack. Refrigerate 2 hours or until chilled.
Equipment you will use
Baking SheetBaking Sheet
Wire RackWire Rack
9
Sprinkle coconut over pie.
Ingredients you will need
CoconutCoconut
DifficultyHard
Ready In55 m.
Servings12
Health Score7
Magazine