Coconut, Cinnamon & Pumpkin Tart

The unique flavor of spiced pumpkin atop of a crisp Gingersnap cookie crust :)

• ONE can (15oz) pumpkin puree, preferably organic

• ONE (13.5oz) can full-fat coconut milk

• THREE teaspoons of gelatin

• ONE-THIRD of a cup of honey or maple syrup

• TWO teaspoons cinnamon

• ONE teaspoon of pumpkin pie spice

  Pour half of the coconut milk into a bowl and sprinkle the gelatin over top. Allow it to soak for 5 minutes.

  In a saucepan over medium heat, whisk together the other half of the coconut milk, pumpkin puree, honey, and pumpkin pie spice for about 6 minutes. Next pour in the gelatin mixture and whisk until completely dissolved. DO NOT BOIL.

  Now pour the pie mix into a large bowl and cover with plastic wrap.

  Place it in the refrigerator for 6 hours or until set. The pudding will be almost solid when chilled.

  Beat for 3 to 5 minutes on high, until smooth and creamy and fill your gingersnap pie crust!

For the pie crust

• Chop 1/2 of a bag of gingersnap cookies (until it makes 1.5 cups worth) into crumbs and mix with 6 - 7 tablespoons of butter

• Then press the crumb mixture into a 9 inch pie pan

• Bake at 350 for 10 minutes

coconut cream icing

Scroll down for a preview of this healthy snow white topping. This is perfect on any pumpkin pie or tart. All you have to do is chill your coconut cream (which you can find canned in any grocery store) overnight and then whip it into this creamy consistency with a hand mixer. If not sweet enough for you, feel free to beat in some powdered sugar.

TIP: If you can’t find ginger snaps (which happened to me once) you can use Biscoff cookies in place of the ginger snaps