This was one of the best pumpkin pies I have ever had! The molasses gives it a nice richness.
Recipe adapted from http://www.onceuponacuttingboard.com
10 full sheets of Nabisco graham crackers
1 tsp cinnamon
1/4 cup melted coconut oil
2 cups canned pumpkin puree
1 cup unsweetened almond milk
3 1/2 tbsp cornstarch
1/2 cup brown sugar
1/4 cup maple syrup
1 tbsp molasses
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
Put all graham crackers in a food processor & pulse until you have fine crumbs.
Stir cinnamon & melted coconut oil into graham cracker crumbs.
Press into a 9″ pie plate. Bake in a preheated 350 degree oven for about 7 minutes.
In a large bowl whisk together all filling ingredients until smooth.
Pour into baked crust.
Bake in a preheated 350 degree oven for 50-60 minutes or until the middle has just a little jiggle left to it.
Let cool & put in the fridge for at least 8 hours to set.
I served it with regular & coconut whipped cream since it was being served to vegans & non-vegans.