Pumpkin Pie

 Delicious & healthier Pumpkin pie...

Fixings:

• 1/4 glasses graham saltine morsels, from 9 wafers
• 1 15-oz. can immaculate pumpkin
• 3 tablespoons sugar
• 3/4 glass pressed light cocoa sugar
• 3 tablespoons vegetable oil
• 2 expansive eggs
• 3/4 glass decently blended coconut milk
• 1/2 teaspoon cinnamon
• 1 teaspoon ground fresh ginger
• 1/2 teaspoon salt
• 1/8 teaspoon naturally ground nutmeg
• Whipped cream, discretionary

How to make:

1. Preheat oven to 350°F. In a medium dish, blend graham saltine morsels, sugar and oil until uniformly soaked (mixture will be dry). Press in base and up sides of a 9-inch pie plate. Heat until brilliant brown and fresh, 12 to 15 minutes. Let cool totally on a wire rack.
2. In an big dish, fluff up pumpkin, coconut milk, eggs, cocoa sugar, salt and flavors. Pour into hull and smooth the top. Heat until set, aside from in focus, and outside layer is brown, 45 to 60 minutes. Let cool totally on a wire rack. Cut; top with a little touch of whipped cream (around 1 Tbsp.), if you want.