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.
Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.
Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.
Pour pumpkin mixture into prepared crust.
Place pie plate on a baking sheet.
Place baking sheet on lowest oven rack.
Bake at 375 for 40 minutes or until a knife inserted into 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.