Ginger Coconut Pumpkin Pie

This was the first time I made a pie crust out of gingersnaps but it didn’t won’t be the last. When I make pies, I usually make a graham cracker crust (with gluten-free graham crackers of course). I wanted to try a slightly different flavor profile for a pumpkin pie for Christmas dessert. The pumpkin flavor really comes out in this pie due to the limited spices added to the filling. The picture below was taken right before the pie went into the oven. To keep this recipe dairy free, use whipped coconut cream or serve the pie as is. 

Ingredients
8 oz gingersnap cookies (gluten-free if necessary)
1 tbsp ground ginger
1 tbsp brown sugar
4 tbsp dairy free butter substitute, melted (we use earth balance or melt)

1 can (15 oz) pumpkin puree
1 c. canned coconut milk
3/4 c. sugar
2 eggs, lightly beaten
1/2 tsp vanilla
1/2 tsp ground ginger
1/4 tsp salt 

Instructions
1. Heat oven to 325°.

2. In a food processor, pulse cookies, ginger and sugar until finely ground. Add melted butter and pulse to combine.

3. Press mixture into a pie plate and bake 10-12 minutes. Let cool.

4. Whisk together remaining ingredients into a bowl. Pour into the cooled crust and bake until set, about 1 hour and 15 minutes.

5. Let pie cool completely before serving, about 2 hours.