INGREDIENTS
1/4 tsp
Ginger, ground
2 cups
Pumpkin puree
1
Egg plus 2 egg yolks
1 cup
Coconut milk, full-fat
1/4 cup
Buttery spread, dairy-free
1 cup
Cane sugar
1/2 tsp
Cinnamon, ground
1/4 tsp
Salt
1 tsp
Vanilla extract
1
(9-inch) unbaked dairy-free pie crust
1 8 ounce package
Cream cheese alternative, dairy-free
1
Coconut whip or dairy-free vanilla ice cream