Ingredients, all very approximate:
15oz can pumpkin
2t egg replacer
2T tapioca flour
2T potato starch
1T coconut flour
1/4t xantham gum
1T brown sugar
1/4c white sugar
1/2c gingersnaps, ground
1/2c coconut flour
2T cocoa powder (optional)
Preheat oven to 425º.
Melt butter in a saucepan, combine gingersnap crumbs and coconut flour (or use 1 cup of ginger snaps).
Cool enough to work into pie pan.
Combine all filling ingredients, mix thoroughly.
Fill crust with filling, lightly sprinkle surface with granulated sugar.
Bake at 425 for 10 minutes. Bake an additional 25-40 minutes, until surface stiffens and browns.
If the pie hasn’t set and has browned, cover with foil, poking holes to allow evaporation.
Starting strength of filling: approximately 30 proof.
Finished strength: Could probably get you drunk if you ate the whole thing.