Coconut Ginger Pumpkin Pie

Coconut Ginger Pumpkin Pie

Total time :
50 mins
Prep Time :
10 mins
Cook Time :
40 mins

Ingredients

Crust:

  • 1 1/2 cups (375 mL) graham wafer crumbs
  • 1/3 cup (75 mL) melted coconut oil
  • 2 tbsp (30 mL) brown sugar
  • 1/2 tsp (2 mL) ground ginger

Filling:

  • 3/4 cup (175 mL) Coconut Dream Non Dairy Beverage
  • 3/4 cup (175 mL) packed brown sugar
  • 1/2 can (14 oz/398 mL) pure pumpkin purée
  • 1/4 cup (60 mL) all-purpose flour
  • 3 eggs
  • 1 tsp (5 mL) pumpkin pie spice

Preparation

  1. Crust: Preheat oven to 350°F (180°C). Mix together graham wafer crumbs, coconut oil, brown sugar and ginger. Press into 9-inch (23 cm) pie plate. Bake for 8 to 10 minutes or until lightly browned. Let cool.
  2. Filling: Mix together Coconut Dream Non Dairy Beverage, sugar,  pumpkin purée, flour, eggs and pumpkin pie spice. Spread evenly in cooled crust.
  3. Bake for 30 to 35 minutes or until set and knife inserted into centre comes out clean. Let cool slightly before cutting.

Tip: Dollop with whipped cream, and dust with cinnamon or pumpkin pie spice if desired.