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Gingerbread Vegan Pumpkin Pie

  • 1serving
  • 90minutes

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Source: www.godairyfree.orgReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, D
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Pie Crust:

  2. 1 box Enjoy Life® Gingerbread Spice cookies , processed into crumbs (1 1/2 cups)

  3. 1/2 cup brown rice flour

  4. 1/4 cup plus 1 tbsp butter or dairy-free alternative*

  5. Pie Filling:

  6. 1 (15 oz.) can pumpkin

  7. 3/4 cup sugar

  8. 1/2 teaspoon salt

  9. 1 teaspoon ground cinnamon

  10. 1/8 teaspoon ground cloves

  11. 1/8 teaspoon ground allspice

  12. 2 eggs or egg substitute**

  13. 2 tablespoons tapioca flour/starch

  14. 1/4 cup milk or non-dairy substitute**

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F and lightly spray a 9” pie plate.

  2. To prepare the crust, mix processed cookies with tapioca flour and brown rice flour. Cut in butter using a fork until mixed in. Press mixture into a 9” pie plate. Place pie plate on baking sheet and bake for 6 minutes to set the crust.

  3. Reset oven to 425°F.

  4. To prepare filling, combine tapioca, sugar, salt, cinnamon, cloves and allspice in a small bowl. Set aside. Mix pumpkin with milk and eggs. Add the sugar mixture until blended. Pour into pie crust. Bake for 15 minutes.

  5. Reduce temperature to 350°F, bake for another 50-55 minutes or until knife inserted near center comes out clean.

  6. Cool completely. Serve or refrigerate. Enjoy!

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