Pumpkin Pie

The Ingredients

Crust

10 graham crackers

20 small ginger snap cookies (I used the Trader Joe's trip ginger kind because they are so flavorful and fragrant)

1/2 stick unsalted butter

Put the graham crackers and cookies into a food processor until finely ground up. Add this mixture into a pie dish. In a small pot, melt 1/2 stick of butter at med-high heat. Add it to the graham cracker and cookie mixture and pat down until all components are cohesive. Bake for 5 minutes on 325 degrees to keep the crust together. Make sure it doesn't brown too much, or it will end up bitter and make your pie taste gross!

Filling

1 can pumpkin purée (15 oz.)

1 container coconut milk yogurt (vanilla flavor)

1/2 cup brown sugar

2 eggs

zest of one orange

1 tbsp vanilla extract (the real stuff)

1/4 cup candied ginger (topping)

cinnamon

nutmeg

allspice

cloves

Combine all ingredients into a large bowl, except for the candied ginger pieces. Pour into the crust, and bake for 40 minutes at 350 degrees. Top with chopped candied ginger pieces. Enjoy! 

Gorgeous!

Yum.