I made a gluten-free, dairy-free pumpkin pie last year for Thanksgiving, and my Dad dubbed it “The Pie That Isn’t A Pie”. This year’s version is a little different, quite simple to put together and delicious. The gingersnap crust compliments the pumpkin filling so well even those without gluten or dairy intolerance will enjoy.

Gluten-Free, Dairy-Free Pumpkin Pie

1 8-ounce package gluten free ginger snaps (such as Mi-Del brand)

2 eggs

½ Cup brown sugar

1 13.5-ounce can coconut milk

1 15-ounce can pure pumpkin puree

1 ½ teaspoons pumpkin pie spice

Pinch of salt

Non-stick cooking spray

Preheat oven to 350 degrees. In the bowl of a food processor fitted with steel blade, grind ginger snaps to make crumbs. Separate one egg, reserving yolk, and lightly beat the egg white. With food processor running, add beaten egg white to ginger snap crumbs to combine. Spray a 9 inch pie plate with non-stick cooking spray and press crumb mixture to evenly cover the bottom and sides of the pie plate. This process is made easier by laying a piece of plastic wrap over the crumbs and pressing with a large spoon or the bottom of a measuring cup.

Combine reserved egg yolk with remaining egg, brown sugar, coconut milk, pumpkin puree, pumpkin pie spice, and salt. Whisk to combine; making sure brown sugar is dissolved. Pour pumpkin mixture into pie shell and place plate on a rimmed baking sheet. Bake 70 minutes, until filling is set.