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

Browse by ingredient

Instructions

1. 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.
2. 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.
3. 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.
4. Photograph by Ryan Liebe