Lunch: Ginger Pumpkin Pie with Toasted Coconut

Recipe by David Bonom Ginger and coconut add warm, flavorful accents to this Thanksgiving classic. If you'd like a dollop of something creamy, top with fat-free whipped topping.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Ginger Pumpkin Pie with Toasted Coconut

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1/4 cup packed brown sugar
1 1/2 tablespoons grated peeled fresh ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
2 large eggs
1 (15-ounce) can pumpkin
1 (14-ounce) can fat-free sweetened condensed milk
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1/2 cup flaked or shaved sweetened coconut, toasted

Instructions

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

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