Pumpkin Pie Goes Tropical

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 eggs
1 can 15 oz each solid-pack pumpkin
1 can 12 oz each evaporated milk
1 cup flaked coconut
1 unbaked pie crust 9-inch
1 can 8 oz each crushed pineapple in juice undrained
1 teaspoon cornstarch
1/2 cup flaked coconut toasted
cool whip topping
425 degrees
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 degrees bake 45 minutes or until knife inserted in center comes out clean cool on wire rack 2 hour 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 cool whip
343 cals 14g fat 1 slice & topping