Servings: 8

1 package ginger, or graham cracker, cookies or enough to equal 1 1/2 cups crumbs 1 package ginger, or graham cracker, cookies or enough to equal 1 ½ cups crumbs
1 tablespoon oil, aquafaba or water 1 tablespoon oil, aquafaba or water
1 tablespoon maple syrup 1 tablespoon maple syrup
2 pounds garnet yams, baked until soft, cooled and peeled 2 pounds garnet yams, baked until soft, cooled and peeled
3/4 cup vanilla almond, rice or other nondairy milk ¾ cup vanilla almond, rice or other nondairy milk
1 tablespoon egg replacer or 4 ounces silken tofu 1 tablespoon egg replacer or 4 ounces silken tofu
4 medjool dates plus 4 more for garnish 4 medjool dates plus 4 more for garnish
1 teaspoon cinnamon 1 teaspoon cinnamon
1/2 teaspoon powdered ginger ½ teaspoon powdered ginger
1/4 teaspoon freshly grated nutmeg ¼ teaspoon freshly grated nutmeg
1/4 teaspoon allspice ¼ teaspoon allspice

Preheat oven to 350° F.
Process cookies in the food processor until they are crumbled. Add the oil and maple syrup and process again until the mixture seems sticky.
Press the crumbs into a pie plate with damp fingers. Chill for 10 minutes and then prebake in the oven for 4 minutes. Let cool for at least 10 minutes before filling.
Put the peeled yams into the food processor. Add the remaining ingredients, except the 4 dates for garnish, and process until the mixture is completely smooth and the dates in it are finely chopped. Pour this into the cooled pie shell.
Bake for 1 hour. Slice the 4 dates in half lengthwise and position them on top of the baked pie. Let the pie cool slightly before serving. Cut into 8 pieces