Mini Vegan Pumpkin Pie

Prep Time 30 min
Total Time two hours
Serves four
1.5 cups crushed gram crackers (175g)
2 tbs coconut oil
1 tbs coconut sugar
Pinch of salt

1 vanilla chia pod
1 can pure pumpkin purée or flesh of 1 sugar pumpkin roasted until soft (use salt when roasting to bring out the sweetness of the pumpkin)
3 dates pitted
1.5 tbs cinnamon
1 tsp ground cloves
1 tsp nutmeg
1/2 tsp ground ginger or about 1inch cube fresh ginger grated
1/2 tbs lemon zest
About 1/4 cup soy milk

1/2 cup chilled coconut cream (try to use 100% coconut extract if possible, otherwise make sure you separate the water out from the cream before whipping)
1 tsp vanilla extract

Preheat over to 350. Melt coconut oil in microwave. Place all ingredients in
a food processor. Pulse until the mixture starts to come together and the
gram crackers are broken into course granules. Devise mixture into 4
ramekins. Press the mixture into the bottom of ramekins to form a dense
layer at the bottom. Bake for 10 minutes or until the top just starts to
become a darker brown. Remove from oven and let cool for 15 minutes.

Place all the filling ingredients except soy milk into a food processor.
Pulse until all ingredients form a purée the texture of apple sauce. If the
mixture is too dry add milk 1 tbs at a time until desired texture is
Divide pumpkin mixture equally on top of the crust. Bake at 350 for 25-30
minutes or until the edges start to brown.  Let cool for 2 hours.

Whip coconut cream and vanilla extract together until it forms stiff peaks.
This is best to do right before serving and should be stored in the
refrigerator to prevent melting.