Ginger Pumpkin Pie with Toasted Coconut
Pumpkin pie is a traditional dessert often served during Thanksgiving in the United States.
This is vegetarian and gluten free recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ginger Pumpkin Pie with Toasted Coconut
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, combine the pumpkin puree, coconut milk, brown sugar, ground ginger, ground cinnamon, ground nutmeg, salt, eggs, and vanilla extract. Mix well until smooth.
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Pour the mixture into the pie crust and smooth the top.
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Bake for 45-50 minutes until the filling is set.
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Remove from the oven and let it cool for 10 minutes.
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Sprinkle the toasted coconut flakes on top.
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Refrigerate for at least 2 hours before serving.
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Serve chilled with whipped cream on top.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.