Ingredients

Crust

• 2 bags Craize Coconut Corn Crackers
• 4 tbsp salted butter, melted and cooled

Filling

• 3/4 cup coconut sugar
• 2 eggs
• 1/4 tsp salt
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 15 oz canned pumpkin 
• 12 oz evaporated coconut milk (or regular evaporated milk)
• 1 tsp vanilla extract 

Directions

1. Preheat the oven to 350 degrees fahrenheit and place the oven rack in the center of the oven. 
2. Add the Craize to a food processor and pulse until a crumbly consistency is reached. 
3. Pour the crushed crackers into a bowl and add the melted butter. Stir to combine. 
4. Pour the crust mixture into a pie pan and use a measuring cup to firmly press the crust into the pan and up the sides of the pan. 
5. Par-bake in the oven for about 5-7 minutes or until golden. Remove from the oven and let cool. Turn the oven to 425 degrees fahrenheit while making the filling. 
6. While the crust is par-baking, whisk together all of the filling ingredients until well combined. Use a piece of aluminum foil to cover the edges of the crust to prevent burning.
7. Pour the filling into the cooled crust and place into the oven and bake for 15 minutes. Turn the oven down to 350 degrees Fahrenheit and bake for a remaining 40-50 minutes or until the center is set. Remove from the oven and let cool completely. 
8. Serve with whipped cream and enjoy!