Ingredients

The following ingredients have 10 Servings
  • 12 ounces gluten-free animal cracker cookies or gluten-free graham crackers
  • 3/4 cup packed brown sugar
  • 3/4 cup vegan or dairy-free butter, melted
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 3/4 cup soy or coconut vanilla yogurt
  • 3/4 cup packed brown sugar
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 14-ounce cans coconut cream, chilled in refrigerator overnight
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons decorative sugar
  • 1/2 teaspoon ground cinnamon

Instruction

  • Preheat oven to 350 degrees F.
  • Put cookies in blender or food processor and pulse until the cookies are crushed into fine crumbs. Put the crumbs into a medium-sized bowl.
  • Add brown sugar and whisk until combined and there are no lumps.
  • Add melted buttery spread. Stir until the mixture is crumbly.
  • Place the cookie crumb mixture into a 9-inch springform cake pan. Using the flat bottom and sides of a drinking glass, pack down the crumbs on the bottom and up the sides of the cake pan.
  • Bake the crust until set but not browned for 10 to 12 minutes. Remove from the oven and let cool on a wire rack for 15 minutes.
  • Blend pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, vanilla, and salt in a blender.
  • Place the cake pan on a baking sheet.
  • Pour the filling in the pie crust evenly to the edges.
  • Bake until the filling is just set, about 35 minutes. The center may appear soft but will firm up when cooled.
  • Let the pie cool on a wire rack to room temperature.
  • Loosely cover with plastic wrap and refrigerate until chilled for 2 to 3 hours.
  • While the pumpkin pie is cooling in the refrigerator, place the bowl and wire whip beater from your stand mixer in the refrigerator or freezer to chill.
  • Prepare the coconut whipped cream by spooning the chilled coconut cream into the chilled bowl. Add granulated sugar and vanilla extract.
  • Whip on medium-high until the coconut cream is light and fluffy and there are no little chunks. Do not overbeat.
  • Carefully spoon coconut cream on to pumpkin pie layer and smooth top with a spatula.
  • Mix decorative sugar and cinnamon together and sprinkle on top.
  • Refrigerate the pumpkin pie until the serving time if you like a mousse-like pie. You can freeze the pie for several hours if you prefer a firmer freezer pie.