Gingerbread Pumpkin Pie
Ingredients
- Pie Crust: ⓘ
- 1 box Enjoy Life (R) Gingerbread Spice cookies , processed into crumbs (11/2 cups) ⓘ
- 2 tbsp tapioca flour/starch
- 1/2 cup brown rice flour ⓘ
- 1/4 cup plus 1 tbsp butter or dairy-free alternative* ⓘ
- Pie Filling: ⓘ
- 1 (15 oz.) can pumpkin ⓘ
- 3/4 cup sugar ⓘ
- 1/2 tsp salt ⓘ
- 1 tsp ground cinnamon ⓘ
- 1/8 tsp ground cloves ⓘ
- 1/8 tsp ground allspice ⓘ
- 2 eggs or egg substitute** ⓘ
- 2 tbsp tapioca flour/starch ⓘ
Instructions
- 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!
- *TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
- **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.
- ***TIP Dairy-free option: use 1/4 cup Rice Dream non-dairy beverage (Original) or WestSoy Soymilk (Unsweetened Original) (contains soy).
Nutrition & Diet Analysis (per serving)
930
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).