PREPARATION

Crust

Preheat the oven to 350 (370 for high elevation).

Pulse the crackers in a food processor until they are a coarse meal. Add the remaining crust ingredients and pulse until the mix comes together.

Transfer to a lined 9” square baking pan and press with hands to cover evenly. Use a glass or the bottom of a measuring cup to firmly press the crust in there as best as you can.

Bake for 10 minutes, just until the crust begins to brown.

Filling & Topping

In a clean food processor bowl, add the filling ingredients and blend until smooth. Taste to adjust seasoning, if desired.

Pour the filling onto the warm crust and bake for 30-35 minutes until the center is firm when shaken gently.

Remove from the oven and cool.

Refrigerate for at least 2 hours to allow the filling to set. Remove from the pan and use a large sharp knife to cut into squares.

Whip chilled coconut cream and place a dollop on each square. Sprinkle with a little pumpkin pie spice if desired.