Nutritional Wisdom with Carly Pollack

Mini Ginger Pumpkin Pie with Coconut

Mini Ginger Pumpkin Pie with Coconut Mini Ginger Pumpkin Pie with Coconut

Ingredients
1 1/2 tbsp fresh ginger, peeled and grated
1/2 tsp cinnamon
1/4 tsp sea salt
1/8 tsp allspice
2 eggs
1 15oz can pumpkin puree
1 14oz can coconut milk
1/2 cup unsweetened shredded coconut
1/2 cup walnuts, toasted and chopped

Directions
Preheat oven to 375 degrees. Combine all ingredients (except toasted coconut and walnuts) in a large bowl, stirring with a whisk until smooth. Pour pumpkin mixture into small individual ramekins. Place pies on a baking sheet. Place baking sheet on lowest oven rack. Bake until the pumpkin doesn't jiggle. Remove from baking sheet; cool 1 hour on a wire rack. Refrigerate 2 hours or until chilled. Sprinkle coconut and walnuts over pie.

Serving
1 Batch