Toasted Coconut Pumpkin Pie - cooking recipe

Ingredients

1 (9-inch) unbaked pastry shell
1 (16 oz.) can pumpkin (2 c.)
1 (14 oz.) can sweetened condensed milk (not evaporated milk
2 eggs
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 c. flaked coconut (toasted)
whipped cream or whipped topping

Preparation

Preheat oven to 425\u00b0.
In a large bowl combine pumpkin, milk, eggs, spices, salt and 1/2 cup coconut.
Mix well.
Pour into pastry shell.
Bake 15 minutes.
Reduce oven temperature to 350\u00b0 and bake 35 to 40 minutes more, until knife inserted comes out clean.
Cool.
Garnish with whipped cream and remaining coconut. Refrigerate leftovers.