Prepare “Cream Cheese” ahead: Place coconut cream into a large strainer lined with a tea towel or cheesecloth.

Place strainer over a large bowl to catch coconut water and let sit 1-2 hours.

Wrap the tea towel around the cream and squeeze out as much remaining water from the cream as possible. (Reserve coconut water in fridge; it’s delicious to drink as-is!) Move coconut cream into a glass pint jar, open the probiotic capsule, and mix in granules well.

Place a lid on the jar tightly and place in the oven with the oven light on (the heat from the light will allow the coconut cream to culture). Leave overnight or minimum 12 hours. Leaving for longer will intensify the “cream cheese” sourness. Store in fridge. To make the Ginger Crust: place all crust ingredients into the bowl of a large food processor. Process until mixture is combined well, scraping the sides down occasionally. Press into a 9-inch spring form pan and refrigerate 30+ minutes. To prepare the filling: mix lemon juice and gelatin in a small bowl set in a saucepan of low-simmering water.

Heat until the gelatin is dissolved and set aside.

Combine remaining filling ingredients in the bowl of a large food processor and process until smooth, about 30-60 seconds. With the food processor running, slowly drizzle in warm lemon juice/gelatin mixture and process to combine, another 30 seconds.

Pour filling into chilled Ginger Crust and place in the refrigerator 1-2 hours. To prepare the Pumpkin Topping: combine all topping ingredients in a blender.

Blend on high until smooth, about 30-60 seconds.

Pour mixture into a small saucepan and heat until mixture is barely beginning to bubble.

Pour Pumpkin Topping over chilled crust/filling and place back in the refrigerator overnight or minimum 8 hours.

Serve chilled.