Name: Ginger-Coconut Pumpkin Pie
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 6 ounces gingersnap cookies (about 23 cookies); 1 tablespoon chopped crystallized ginger; 1 tablespoon packed light brown sugar; 4 tablespoons unsalted butter, melted; 1 15-ounce can pure pumpkin puree; 1 cup canned unsweetened coconut milk; 3/4 cup granulated sugar; 2 large eggs, lightly beaten; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 3/4 cup heavy cream; 1 tablespoon packed light brown sugar; 1/4 teaspoon pumpkin pie spice, plus more for topping

Directions

Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.
Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.
Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.

Photograph by Ryan Liebe

Courtesy of Food Network Magazine

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Ginger-Coconut Pumpkin Pie

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