Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Ginger-Coconut Pumpkin Pie
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- Level: Easy
- Total: 2 hr (plus cooling)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 396
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 92 mg
- Sodium
- 210 mg
- Level: Easy
- Total: 2 hr (plus cooling)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 396
- Total Fat
- 23 g
- Saturated Fat
- 15 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 4 g
- Cholesterol
- 92 mg
- Sodium
- 210 mg
Ingredients
For the crust:
For the filling:
For the topping:
Directions
- Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.
- Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.
- Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.
