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Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 eggs
• 1 can (15 ounces) pumpkin
• 1 can evaporated milk
• 1 cup shredded coconut
• 1 (9 inch) unbaked pastry shell
• 1 can (8 ounces) crushed pineapple
• 1 teaspoon cornstarch
• 1/2 cup shredded coconut, toasted
• whipped light cream topping

Description

Pumpkin Pie Goes Tropical With The Addition Of Coconut And A Pineapple Topping

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