Pumpkin Gingerbread Panna Cotta Pie

For the Crust:

1 box Simple Mills Pumpkin Muffin Mix
1 large cage-free egg
4 TBSP oil
3 TBSP pure molasses
3/4 tsp. ground ginger
3/4 tsp. ground cloves


1. Preheat oven to 350┬░F.
2. In a large bowl, whisk together muffin mix, ginger and cloves. Mix in egg, oil and molasses and stir until dough forms.
3. Shape dough with hands into a rectangle or ball, depending on the shape of the baking pan. Press across the bottom and up the sides of a 4x14" rectangular tart pan or a 9 - 10" round spring form pan.
4. Bake 15 minutes.
5. Remove from oven and press crust down with the back of a spoon where it has risen across the bottom and sides. Cool.

For the Filling:

3/4 cup full-fat Coconut Milk
1/2 cup canned pumpkin
3 TBSP pure maple syrup
2 tsp. vanilla extract
1 tsp. gelatin (Great Lakes or Vital Proteins brands are recommended)
1 tsp. pumpkin pie spice
Whipped coconut or heavy cream (optional garnish)


1. Place the coconut milk into a small sauce pan.
2. Sprinkle gelatin over coconut milk and whisk gently. Let sit for 10 minutes.
3. Over medium heat, add the remaining ingredients and cook for five minutes, whisking constantly.
4. Pour filling into crust. Refrigerate at least 3 hours before serving.
5. Cut into triangular slices and serve with whipped cream sprinkled with a dash of pumpkin pie spice.