YUM!  Pumpkin Pie with a Brazilian twist!

Pumpkin and coconut combinations are very popular in Brazilian cuisine.   It makes delicious fudges, cakes, ice creams and soups. It is a perfect pair ! Oh! and vegans, just omit the Chantilly cream or substitute it for vegan   cream or gelatto from your local store.

Ingredients:

• 2 cups of fresh mashed pie pumpkin .
• 1 cup brown sugar.
• 1 can coconut milk.
• 1 tsp cinnamon.
• 1 tsp nutmeg.
• 1 tsp ground cloves.
• 8 oz ginger snaps.
• 1/4 cup  almond, sun flower or coconut oil.
• 1 pint whipping cream*.
• 3 tbsp sugar.*
• 1 tsp vanilla.*

*If Vegan, omit these ingredients.

Directions:

1. Pre heat oven to 350 F. Grease pie pan with oil.
2. In a blender or food processor, grind the ginger snaps and place it in pie pan. Drizzle the oil over it and press the  crumbles down. Place it in oven for 10mim.