PREHEAT oven to 400°F. Mix sweet potatoes, sugar, cinnamon, salt, ginger and nutmeg in large bowl until well blended.
ADD eggs, milk and butter; mix well. Stir in 1/2 cup of the coconut. Pour into pastry shell.
BAKE 35 minutes or until knife inserted in center comes out clean. Cool. Top with the whipped topping and remaining 1/2 cup coconut just before serving.