Turn the oven to 350 F. Grease two nine-inch pie pans with vegetable oil. Open two 21 oz cans of non-corn syrup blueberry pie filling, place half of one can in a food processor.
In mixing bowl, place one 15 oz package of gluten-free yellow cake mix, 2 tbsp Ener-G egg replacer, 1 tbsp Bisquick gluten-free baking mix, and 2 tsp baking powder. Open a 3 oz package of French vanilla pudding mix, put 2 tsp of it into food processor and the rest into the mixing bowl. Add 1 tbsp coconut flour, 1/2 tsp ginger, 1/2 tsp each Ceylon, cassia, and Saigon cinnamon, 1/4 tsp turmeric, 1/4 tsp nutmeg, 1/4 tsp mace, 1 tsp kosher salt, and 2 tsp basil. Mix well with spoon.
Add a tablespoon of cream de coco to the food processor.
Add 1/3 cup cream de coco, 1/3 cup rum, and 1/3 cup ginger syrup to the mixing bowl, along with the rest of the pie filling. Mix well, add to pie pans, bake for 50 minutes.
Allow to cool. Puree ingredients in food processor and place in bowl with one 8 oz carton RichWhip non-dairy topping and beat with hand mixer for 3-4 minutes. Spread over cakes. Top with fresh blueberries if desired.
This recipe is gluten, dairy, egg, canola, nut, and peanut-free. It is wonderfully rich without being too much so, sweet but not overly so, with a nice kick from the ginger, though you can still taste the blueberries fully.