Creamy Vegan Pumpkin Pie with a Gingersnap Crust

A spin on a classic, deliciously spiced pumpkin pie with a crispy, crunchy gingersnap crust made without eggs or dairy.

Prep time: 15 | Cook time: 60 | Serves: 8

Ingredients

• 1 box gingersnap cookies
• 1/4 cup vegan butter, melted
• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) coconut milk
• 1/2 cup maple syrup
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the gingersnap crumbs and melted butter. Press into the bottom of a 9-inch pie plate.
3. Bake the crust for 10 minutes, then let cool completely.
4. In a large bowl, whisk together the pumpkin puree, coconut milk, maple syrup, pumpkin pie spice, salt, and ground ginger.
5. Pour the filling into the cooled crust.
6. Bake for 45-50 minutes, or until the filling is set.
7. Let the pie cool completely before serving.