Mini Ginger Pumpkin Pie with Coconut
1 1/2 tbsp fresh ginger, peeled and grated
1/2 tsp cinnamon
1/4 tsp sea salt
1/8 tsp allspice
2 eggs or flax eggs (2 tbsp + 5 tbsp water)
1 15oz can pumpkin puree
1 14oz can coconut milk
1/2 cup unsweetened shredded coconut
1/2 cup walnuts, toasted and chopped
Preheat oven to 375 degrees.
If making it vegan, make your flaxegg and let it set for 5 minutes.
Combine all ingredients (except toasted coconut and walnuts) in a large bowl, stirring with a whisk until smooth.
Pour pumpkin mixture into small individual ramekins.
Place pies on a baking sheet.
Place baking sheet on lowest oven rack.
Bake until the pumpkin doesn't jiggle.
Remove from baking sheet; cool 1 hour on a wire rack.
Refrigerate 2 hours or until chilled.
Sprinkle coconut and walnuts over pie.
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