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Gingerbread Pumpkin Pie Recipe

  • 1893calories

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Source: cookeatshare.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H
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 tsp salt

  9. 1 tsp ground cinnamon

  10. 1/8 tsp ground cloves

  11. 1/8 tsp ground allspice

  12. 2 eggs or egg substitute **

  13. 2 tbsp tapioca flour /starch

  14. 1/4 cup milk or dairy-free 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. Cool completely. Serve or refrigerate. Enjoy!

  6. *TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.

  7. **TIP Egg-free option: for best results, substitute Ener-G egg replacer in place of the eggs. Consistency of the pie will vary from original recipe, resulting in more of a firm pudding.

  8. **TIP Dairy-free option: use 1/4 cup Rice Dream non-dairy beverage (Original) or WestSoy Soymilk (Unsweetened Original) (contains soy).

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