Island Pumpkin Pie

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Island Pumpkin Pie

 

3/4 cup granulated sugar

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. salt

2 eggs

1 can (15 oz.) pumpkin purée

1 can (12 oz.) evaporated milk

1 cup  shredded coconut

1 unbaked pastry shell (9 inch)

1 can (8 oz.) crushed pineapple, undrained

1 tsp. cornstarch

1/2 cup shredded coconut, toasted

Whipped Topping

 

Preheat oven to 425° F.

 

Combine sugar, cinnamon, ginger and salt in small bowl. Beat eggs in large

bowl with wire whisk.

Stir in pumpkin and sugar mixture. Gradually stir in milk until blended. Stir

in coconut.

 

Pour into pastry shell.

 

Bake 15 minutes. Reduce oven temperature to 350° F. Bake 45 minutes, or until

knife inserted in

center comes out clean. Cool on wire rack for 2 hours.

 

Combine pineapple and cornstarch in small microwaveable bowl or measuring cup

until well blended.

Microwave on High 1 minute, or until thickened and bubbly, stirring after 30

seconds. Cover; refrigerate

while pie is cooling. Spoon evenly onto center of cooled pie, leaving some

pumpkin around edge visible.

Sprinkle with toasted coconut. Serve immediately or refrigerate until ready

to serve.

 

Cut pie into 8 slices. Top each slice with a serving whipped topping, just

before serving.