Recipe courtesy of Food Network Kitchen
Save Recipe Print
Ginger-Coconut Pumpkin Pie
Total:
2 hr
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
2 hr
Active:
30 min
Yield:
8 servings
Level:
Easy

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.

Photograph by Ryan Liebe

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Apple Pie

Recipe courtesy of Food Network Kitchen

Perfect Pie Crust

Recipe courtesy of Ina Garten

Pecan Pie

Recipe courtesy of Ree Drummond

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Pie Crust

Recipe courtesy of Alton Brown

Traditional Apple Pie

Recipe courtesy of Sandi Anderson

Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Pumpkin Pie

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories