This is a pumpkin pie for the big girls and boys. The spicy cookie crust and the bourbon sauce make a nice alternative to the traditional pumpkin pie.

Yield: 1 pie

Ingredients:

For the crust:

• 2 cups gingersnap cookie crumbs (alternatively Speculaas)
• 1/4 cup sugar
• 1/4 teaspoon ground ginger
• 6 tablespoons vegan margarine, melted

For the Pie:

• 2 cups pumpkin puree
• 1 cup soy cream or soy milk
• 1/2 cup brown sugar
• 2 teaspoons egg replacements
• 1/4 cup cornstarch
• 1 tablespoon molasses
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon ground dry ginger
• 1/2 teaspoon ground cloves
• 1 teaspoon allspice
• 1 teaspoons nutmeg
• 3/4 teaspoons salt

For the Bourbon Sauce:

• 4 tablespoons vegan margarine
• 1/2 cup sugar
• 1/4 cup water
• 1 teaspoon vanilla flavoring
• 1/4 cup bourbon or rum

Directions:

To make the crust:
Preheat the oven to 300 (F).
Place the gingersnaps or Speculaas in a food processor and wizz to a fine crumb consistency.
Add the sugar.
Melt the vegan margarine.
Add to the crumbs and wizz in the food processor.
Grease a pie place and press the crumbs evenly into the plate to form an even crust.
Bake in a preheated oven for 8-15 minutes.

To make the filling:
Place all the filling ingredients in a blender and puree until smooth.

Pour the filling into the pastry and bake at 300 (F) for 45-60 minutes.
Cool on a rack before serving.

To make the bourbon sauce:
Mix the sugar and water in a small saucepan.
Heat to make a syrup.
Add the vegan margarine.
Stir well, while the mixture is heating.
Add the vanilla.
When the mixture has become a syrup remove from the heat and allow to cool.
Once cooled, add the bourbon or vanilla.

Serve the pumpkin pie sliced with the bourbon sauce drizzled on top.

Notes:

For those in Europe, Speculaas cookies are a good substitute for the gingersnaps.