Creamy Pumpkin Pie with Ginger Snap Crust

This Creamy Pumpkin Pie with Ginger Snap Crust is the perfect fall dessert. It's made with a creamy pumpkin filling and a crunchy ginger snap crust. The pie is easy to make and can be served with whipped cream or ice cream.

Pumpkin pie is a classic fall dessert, but this recipe takes it to the next level. The creamy pumpkin filling is made with coconut milk, maple syrup, and pumpkin pie spice. The ginger snap crust adds a crunchy texture and a bit of spice. This pie is sure to be a hit at your next gathering.

Prep time: 15 | Cook time: 50 | Serves: 6

Ingredients

• 1 (15 ounce) can of pure pumpkin
• 1 (12 ounce) can of coconut milk
• 1/2 cup of maple syrup
• 1 teaspoon of pumpkin pie spice
• 1/4 teaspoon of salt
• 1/3 cup of crushed ginger snaps
• 2 tablespoons of vegan butter, melted
• 1 tablespoon of almond flour

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the pumpkin, coconut milk, maple syrup, pumpkin pie spice, and salt.
3. In a separate bowl, combine the ginger snaps, vegan butter, and almond flour.
4. Press the ginger snap mixture into the bottom of a 9-inch pie plate.
5. Pour the pumpkin mixture over the crust.
6. Bake for 45-50 minutes, or until the filling is set.
7. Let cool completely before serving.

Why It Works

• The coconut milk in the filling gives the pie a rich and creamy texture.
• The maple syrup adds a touch of sweetness to the filling.
• The pumpkin pie spice gives the pie a warm and inviting flavor.
• The ginger snap crust provides a crunchy texture and a bit of spice.
• The pie is easy to make and can be served with whipped cream or ice cream.