Gingerbread Pumpkin Pie Recipe
Contains NO: wheat, gluten, dairy, peanuts, tree nuts and soy. Options for dairy- and egg-free.
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Ingredients
- Pie Crust:
- 1 box Enjoy Life ® Gingerbread Spice cookies , processed into crumbs (1½ 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
- 1/4 cup milk or dairy-free substitute***
Directions
- 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 9â 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).
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