Gingersnap Cookie Crust
40 Gingersnap Cookies
3 tablespoons dairy-free margarine
2 tablespoons coconut oil
1 teaspoon dried ginger
Vegan Pumpkin Pie Custard
15 oz can of pumpkin puree
12 oz container of firm silken tofu
¾ cup Hazelnut dairy-free creamer (I used Silk Hazelnut Soy Creamer)
½ cup brown sugar
3 tablespoons corn starch
2 teaspoons pumpkin pie spice
Hazelnut Cream Topping
1 cup Hazelnut dairy-free creamer
¼ teaspoon xanthan gum
1 teaspoon coconut oil
For the Gingersnap Cookie Crust:
Place the gingersnap cookies in a food processor and pulse until a course meal is formed.
Add the margarine, coconut oil and ginger and pulse for a few more seconds until combined.
Press into a pie pan, pushing the crust up to the sides of the pan. Set aside.
For the Vegan Pumpkin Pie Custard:
Heat your oven to 350F.
Place the pumpkin puree, silken tofu, hazelnut creamer, brown sugar, corn starch, and pumpkin pie spice in a food processor. Pulse until smooth, pushing down the ingredients as needed.
Pour the pumpkin pie custard into your prepared pie crust and use a spatula to smooth the top.
Place the pie in the center of the oven and bake for 50 minutes, until the custard is firm and the crust is a dark golden brown.
Remove from the oven and allow to cool before serving with Hazelnut Cream.
For the Hazelnut Cream Topping
Begin by placing the hazelnut creamer in the fridge along with the bowl you'll be using for mixing and the mixer paddles.
When everything is good and cold, pour the dairy-free creamer into the bowl and using your mixer, mix on high until light and bubbly. Add the xanthan gum and coconut oil. Mix on high for about 5 minutes. You won't achieve high peaks on this cream, but the flavor is well worth it and it adds a perfect touch to this recipe.