Crust
2 cups (about 12 ounces) store-bought gingersnaps (I love these gluten-freeones)
1 cup walnuts (pieces are fine) or pecans
2 tablespoons brown sugar
4 tablespoons melted vegan margarine (Earth Balance) or organic unsalted butter

Filling
1/2 cup organic sugar or maple syrup
3 tablespoons cornstarch
1 (14-oz.) can unsweetened coconut milk
2 large organic eggs or egg substitute
1 (29-ounce) can unsweetened pumpkin purée
2 teaspoons vanilla bean paste or best quality vanilla extract
1 tablespoon pumpkin pie spice (or 1-1/2 teaspoons ground cinnamon plus
3/4 teaspoon ground cloves)
1/4 teaspoon kosher salt
1 cup walnuts or pecans, toasted, crushed, for garnish (optional)

1. Prepare the Crust: Preheat the oven to 400° F. In a food processor, pulse the cookies, nuts, and sugar until coarsely ground. Add the melted margarine and pulse until incorporated. Press the mixture into the bottom and up the sides of a 10-inch springform or tart pan with a removable base (alternatively, reserve the mixture to spoon into parfait glasses in layers, along with the pudding). Bake on doubled baking sheets for 12-14 minutes until beginning to brown. Remove from the oven and allow to cool.

2. While the crust is baking, prepare the Filling: In a large saucepan, combine the sugar and cornstarch over medium heat. Gradually whisk in the coconut milk and eggs, stirring constantly, and bring to a boil. Cook for 5 – 8 minutes until visibly thickened; remove from the heat.

3. Slowly add the pumpkin, vanilla, spices and salt and return to a low flame, whisking constantly. Cook for another 3-5 minutes, stirring constantly (do not boil), until thick and shiny. Pour the pudding (if the mixture is lumpy, press it through a sieve) into the prepared crust. Sprinkle decoratively with the toasted walnuts (This will cover up any cracks that form naturally on the surface of the pie.).

4. Cool the pie completely, then refrigerate for several hours or overnight before serving.