Pumpkin-Coconut Pie

Ingredients:

1 1/2 cup prepared pumpkin

1/2 cup shredded coconut

1 can (14 ounces) condensed milk

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 unbaked pie shell, 9"

1 tub (8 ounces) whipped topping

Directions:

Preheat oven to 425 degrees. In a large mixing bowl, combine first 8 ingredients and mix well. Pour mixture into pie shell and bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake 35-40 minutes longer, or until knife inserted 1" from crust comes out clean. Cool and top with whipped topping.