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Tropical Pumpkin Pie

Prep Time

30 minutes

Total Time

3+ hours

Servings

8

Calories

348

Per Serving

High Fiber

Ingredients

¾ cup granulated sugar

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. salt

2 eggs

1 can (15 oz.) pumpkin

1 can evaporated milk

1 cup shredded coconut

1 (9 inch) unbaked pastry shell

1 can (8 oz.) crushed pineapple

1 tsp. cornstarch

½ cup shredded coconut, toasted

whipped light cream topping

Directions

  • 1.
    Preheat oven to 425°F.
  • 2.
    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.
  • 3.
    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.
  • 4.
    Meanwhile, 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.
  • 5.
    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.
  • 6.
    Cut pie into 8 slices. Top each slice with a serving of whipped topping, just before serving.

Nutrition Facts

Per Serving

Calories348
Total Fat6g
Carbs40g
Protein36g
Trans Fat0g
DV Trans Fat0%
Sodium2003mg
DV Sodium0%
Sugar5g
DV Sugar0%
Iron0%
Calcium0%
Saturated Fat1g
DV Saturated Fat0%
Cholesterol62mg
DV Cholesterol0%
Dietary Fiber5g
DV Dietary Fiber0%
Vitamin A0%
Vitamin C0%