With a great tip from Mark Bittman of The New York Times, I improved the gluten-free, dairy-free pumpkin pie that I made for Thanksgiving a year ago. Last year, the pat-in crust, made from purchased gluten-free ginger snaps, was really ugly. This year, I added unsweetened coconut to the ginger snaps and it worked much better. I also liked the fact that the coconut in the crust complemented the coconut milk in the filling.
Gluten-free Ginger Snap and Coconut Crust
Ginger snaps, ground in a food processor (1 ½ c)
¼ c unsweetened coconut
6 tbsp vegan spread (Earth Balance), melted
Mix all ingredients and pat into 8-inch pie pan. Chill. Prebake at 350 degrees for 10 minutes. Cool before adding filling and finishing pie.
Pumpkin Pie Filling with Coconut Milk
1 c precooked pumpkin (from a can or roasted mashed from a pie pumpkin
1 c coconut milk
¼ c brown sugar
1 tsp ground cinnamon
1tsp ground ginger
¼ tsp ground nutmeg
1/8 tsp ground cloves or allspice
Pinch of salt
2 large eggs, lightly beaten
Mix all ingredients together and pour into partially baked crust. Bake at 350 degrees for 40-50 minutes or until set.