GINGER-COCONUT PUMPKIN PIE

Ginger-Coconut Pumpkin Pie image

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield 8 servings

Number Of Ingredients 14

6 ounces gingersnap cookies (about 23 cookies)
1 tablespoon chopped crystallized ginger
1 tablespoon packed light brown sugar
4 tablespoons unsalted butter, melted
1 15-ounce can pure pumpkin puree
1 cup canned unsweetened coconut milk
3/4 cup granulated sugar
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup heavy cream
1 tablespoon packed light brown sugar
1/4 teaspoon pumpkin pie spice, plus more for topping

Steps:

Make the crust: Preheat the oven to 325 degrees F. Pulse the cookies, crystallized ginger and brown sugar in a food processor until finely ground. Add the melted butter and pulse to combine. Press the mixture into the bottom and up the side of a 9-inch pie plate. Bake until set and slightly dry around the edge, 10 to 12 minutes. Transfer to a rack and let cool.
Make the filling: Whisk the pumpkin puree, coconut milk, granulated sugar, eggs, vanilla, ground ginger and salt in a medium bowl until smooth. Pour into the cooled crust. Bake until the filling is set and no longer looks wet, 1 hour 15 minutes. Transfer to the rack and let cool completely, at least 2 hours.
Make the topping: Beat the heavy cream, brown sugar and pie spice in a bowl with a mixer on medium-high speed until stiff peaks form, 3 minutes. Spread on the pie; sprinkle with more pie spice.