Ginger-Coconut Pumpkin Pie
- Level: Easy
- Total: 2 hr (plus cooling)
- Active: 30 min
- Yield: 8 servings
- Level: Easy
- Total: 2 hr (plus cooling)
- Active: 30 min
- Yield: 8 servings
Ingredients
For the crust:
6 ounces gingersnap cookies (about 23 cookies)
1 tablespoon chopped crystallized ginger
1 tablespoon packed light brown sugar
4 tablespoons unsalted butter, melted
For the filling:
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
For the topping:
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.
