Ginger Pumpkin Pie with Toasted Coconut

Ingredients

• 0.3 cup brown sugar packed
• 15 ounce pumpkin canned
• 2 large eggs 
• 1.5 tablespoons ginger fresh grated peeled
• 0.1 teaspoon ground allspice 
• 0.5 teaspoon ground cinnamon 
• 14.1 ounce pie dough refrigerated (such as Pillsbury)
• 0.3 teaspoon salt 
• 0.5 cup coconut or sweetened shaved flaked toasted
• 14 ounce condensed milk fat-free sweetened canned

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack

Directions

1. Preheat oven to 37
2. Combine first 8 ingredients in a large bowl, stirring with a whisk until smooth.
3. Roll dough into an 11-inch circle; fit into a 9-inch pie plate. Fold edges under, and flute.
4. Pour pumpkin mixture into prepared crust.
5. Place pie plate on a baking sheet.
6. Place baking sheet on lowest oven rack.
7. Bake at 375 for 40 minutes or until a knife inserted into the center comes out clean.
8. Remove from baking sheet; cool 1 hour on a wire rack. Refrigerate 2 hours or until chilled.
9. Sprinkle coconut over pie.