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Tropical Pumpkin Pie

Active Time: 3 Hour 30 Minutes

Total Time: 3 Hour 30 Minutes

Serves: 8


Tropical Pumpkin Pie


  • 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 the 1 cup coconut. Pour into pie crust.
  • 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 2 hours.
  • 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. Spoon evenly onto center of cooled pie, leaving some pumpkin around edge visible. Sprinkle with the toasted coconut. Serve immediately or refrigerate until ready to serve.
  • Cut pie into 8 slices. Top each slice with a serving of Reddi-wip just before serving.


Serving Size: 8 servings (1 slice pie and a serving of Reddi-wip each)
  • Calories 343kcal -
  • Total Fat 14g -
  • Saturated Fat 9g -
  • Cholesterol 62mg -
  • Sodium 254mg -
  • Carbohydrates 48g -
  • Fiber 3g -
  • Protein 6g -