Start to finish: 11 hours, 20 minutes (30 active)
Servings: Makes 36 squares
One 15-ounce can pumpkin puree (not pie filling)
6 tablespoons unsalted butter, divided, plus extra for buttering the pan
1 1/2 cups finely ground gingersnap crumbs (about 35 2-inch cookies)
2 large eggs
3/4 cup well-stirred unsweetened coconut milk (stir the coconut cream at the top of the tin down into the rest of the milk to incorporate it before measuring)
2/3 cup packed dark brown sugar
1 3/4 teaspoons ground cinnamon, divided
1 3/4 teaspoons vanilla extract, divided
1/2 teaspoon ground ginger
1/4 teaspoon table salt
6 ounces cream cheese, softened
3/4 cup confectioners’ sugar
1/2 cup plus 2 tablespoons toasted sweetened coconut flakes
Cut out a square of cheesecloth large enough to wrap around the puree with about a 4-inch border on all sides. Spoon the puree into the cheesecloth, tie the ends of the cheesecloth together to form a bag (like what we used to call a hobo sack) and thread a chopstick, skewer or dinner knife through the opening at the top. Place the chopstick over the top of a deep bowl and let the bag hang over the bowl. Chill for at least 8 hours or overnight. After the draining period, squeeze the cheesecloth gently to extract even more water, discard all the liquid at the bottom of the bowl and set the puree aside.
Preheat the oven to 375 degrees F. Butter a 9-by-9-by-2-inch baking pan. Melt 1½ tablespoons of the butter.
In a medium bowl, stir together the gingersnap crumbs and the melted butter and pat the crumbs evenly into the bottom of the pan. Bake on the middle shelf of the oven until the crumbs begin to darken, 6 to 8 minutes. Remove from the oven.
Meanwhile, in the same bowl you mixed the crumb mixture, whisk the eggs until they are beaten lightly, add the coconut milk, brown sugar, 1 teaspoon of the cinnamon, 1 teaspoon of the vanilla, ginger and salt, and whisk until smooth. Stir in the drained pumpkin puree and spread evenly over the crumbs.
Bake on the middle shelf of the oven, until the center has set, about 25 minutes. Remove and let cool completely on a rack. In a medium bowl combine the cream cheese, the remaining 4½ tablespoons butter, confectioners’ sugar, remaining ¾ teaspoon cinnamon and ¾ teaspoon vanilla; beat until very smooth. Spread the mixture evenly over the top of the cooled pumpkin filling and sprinkle the coconut on top of the cream cheese frosting, pressing it down lightly. Chill until firm, about 2 hours. Cut into 36 squares and serve.
Nutrition information per serving: 99 calories; 47 calories from fat; 5 g fat (3 g saturated; 0 g trans fats); 21 mg cholesterol; 76 mg sodium; 12 g carbohydrate; 1 g fiber; 9 g sugar; 1 g protein.
Sara Moulton, Associated Press
