Cranberry Coco Whip Gingersnap Pie with Pumpkin Caramel


Description

cranberry cool whip pie | gingersnap pie | cranberry cocol whip pie

Ingredients

3 cups
gingersnaps
1⁄3 cup
coarsely chopped pecans
1⁄3 cup
melted coconut oil*
2 cups
Fresh Cranberries
1 tablespoon
Lemon juice
1⁄4 cup
Water
1⁄4 cup
raw cane sugar
5 1⁄3 ounces
Silk Vanilla Almond Dairy-free Yogurt Alternative
9 ounces
So Delicious Coco Whip ((basically dairy-free Cool Whip))
1⁄4 cup
pumpkin puree (for the caramel swirl)
1⁄4 cup
Silk Almondmilk Caramel Creamer (for the caramel swirl)
1 cup
Coconut Sugar (for the caramel swirl)

Notes

*This is the vegan butter flavored coconut oil we love.

Instructions

  1. Preheat oven to 375 degrees. 
  2. In a high speed blender (I love my Blendtec!) or a food processor, combine the gingersnaps and pecans. Pulse until made into crumbs. Then pour the dry crumbles into a medium mixing bowl. Stir in the melted coconut and stir until combined. Set aside 1/2 cup. 
  3. In a greased pie plate, press the remaining gingersnap crumbles evenly into the pan and up the sides to make a crust. Bake for 10 minutes, until lightly browned. (Be sure to check on it around 8 minutes, because it can easily burn). Remove from heat and set aside to cool.
  4. In a medium pot over medium high heat, combine the cranberries, water, lemon juice, and sugar. Stir occasionally for 6 - 8 minutes until most cranberries "pop." Then, over a medium mixing bowl, press the cranberries through a fine strainer or sieve (see picture above in blogpost). Discard solids. 
  5. Stir in the yogurt and Coco Whip into the cranberry goo. (<---- technical term) Then, spoon it into the cooled pie crust. Use the back of the spoon to fill it evenly. Set aside until the caramel is finished.
  6. In a small pot over medium low heat, combine the pumpkin puree, Silk almondmilk caramel creamer, and coconut sugar. Heat and stir for approximately 3 - 4 minutes. Caramel should thicken, but make sure that it doesn't burn by stirring constantly.
  7. Spoon on the desired amount of caramel (I had a little bit leftover in the pan because I wanted more of the pink of the pie to show), then use a chopstick or knife to swirl the caramel. I like making figure 8s and swirls, but you can do whatever you'd like... there's no wrong way!
  8. Put into the freezer for 1 1/2 - 2 hours, until adequately hardened. It should be easy to slice!
  9. If you store it in the freezer longer, be sure to cover with foil and then take out to thaw for 15 minutes before serving. 

Yields 8 Servings