Vegan Pumpkin Ginger Pie

Before this year, I was not a pie girl. But I think this pie single handedly changed my mind. The added flavor and spice from the ginger really takes this dessert to the next level. The only way to serve this dish properly is with CocoWhip - aka vegan cool whip :)

Ingredients:

• Vegan Pie Crust - I like this recipe!

• 1 can pumpkin puree

• 1 cup full-fat coconut milk

• 1/2 cup granulated sugar

• 1/2 cup packed brown sugar

• 1 tsp pumpkin pie spice

• 1 tsp cinnamon - I like it extra cinnamony

• 2 tsp ground ginger

• pinch of salt

• 3 tbsp cornstarch

• Vegan whip cream or CocoWhip - optional for serving

Directions:

1. Preheat oven to 350

2. Add all of your ingredients to a high-speed blender and blend until very smooth. You can also whisk all of the ingredients well in a bowl.

3. Pour your filling into a prepared pie crust and level out the top of the pie

4. Bake for about 1 hour, checking on it periodically. Should be firm with a slight wobble when it is done

5. Let cool completely then cover and refrigerate overnight

6. Serve with whip and enjoy!