Coconut Pumpkin Pie
Ingredients
1 pre-made pie crust (you can make your own crust if desired) | ||
1 16 oz can of pumpkin | ||
1 cup of sugar | ||
1/2 cup sweetened shredded coconut | ||
1 tsp ground cinnamon | ||
1/2 tsp ground ginger | ||
1/2 tsp ground nutmeg | ||
3 eggs beaten | ||
2/3 cup of evaporated milk | ||
1/2 cup of milk | ||
Whipped cream for topping |
Guaranteed to please your guests. This is an easy to make Holiday classic with a special twist. But it is good anytime of the year.
- Preheat oven to 375 degrees.
- In a mixing bowl combine pumpkin. sugar, coconut, cinnamon, ginger and nutmeg.
- Add the beaten eggs.
- Gradually stir in the evaporated milk and the milk.
- Pour in the filling to the pie shell. Cover edges of pie shell with aluminum foil to prevent over browning.
- Bake for 25 minutes then remove foil and bake for 25 minutes more.
- Cool on a wire rack then refrigerate.
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