Dairy Free Ginger & Pumpkin Pie

While Pumpkin Pie is best known for it's star-studded appearance in the Thanksgiving meal, I don't think this pie should be overlooked during the winter season. Here's a recipe that takes that classic pumpkin pie we all know and love and spices it up with some crystallized ginger. Try it out at your next holiday meal, or on a cold Wednesday evening, it's delicious anytime!

Ingredients

1 Gingersnap Cookie Crust

1 1/4 Cup cashews

1/2 Cup White Sugar

1/4 Cup Maple Syrup

1 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Nutmeg

1/2 Teaspoon Salt

2 Large Eggs

1 15-ounce Can Pumpkin Puree

1 Teaspoon Vanilla Extract

1 Cup Regular Coconut Milk

2 Tablespoons Candied Ginger, chopped

Directions:

1.    Put the cashews in water to soak while you prep the rest of the ingredients. Make the Gingersnap Cookie Crust if you haven't done so already. Preheat your oven to 425ºF

2.    Combine the sugar, cinnamon, ginger, nutmeg and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, maple syrup and vanilla until smooth.

3.     Remove cashews from water and chop by hand or in a food processor. Add these to the pumpkin/sugar mixture. Fold in the coconut milk and crystallized ginger into the pumpkin mixture.

4.     Pour the filling into the Gingersnap Crust and bake for 15 minutes. Reduce the oven temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It will still be a bit wobbly, but while it cools it will firm up. 

Allow pie to cool before serving. You can easily make this pie the night before the big dinner and let sit in the fridge overnight. Eat up!