Description
Gluten Free Pumpkin Pie With Gingersnap Crust is a must for your thanksgiving and holiday festivities. Full of warm delicious spices and pumpkin flavor. Simple ingredients and easy to make!
Ingredients
Scale
Pie Filling
- 1 – 15 oz. can Libby’s Canned Pumpkin Puree
- 2 eggs
- 1 yolk
- 1/2 cup canned coconut cream – measure then pour into microwave safe bowl and soften in the microwave for 10 to 15 seconds.
- 2 tablespoons tapioca starch
- 1 cup sugar
- 1/2 tsp. ginger spice
- 1/2 tsp. pumpkin spice
- 1/4 tsp. cloves
- 1/2 tsp. cinnamon
Gingersnap Crust
- 2 bags Mi-Del Gluten-Free Gingersnaps
- 6 tbsp. Earth Balance Butter ( melted )
Instructions
- Preheat oven to 350 degrees.
- Spray large tart pan with cooking spray and set aside.
- Add gingersnap cookies to food processor and pulse on high until it makes a very fine crumb.
- Pour melted butter over the top of the crumb mixture and pulse again until thoroughly combined, scrape down the sides as needed.
- Next firmly press crumb mixture into tart pan and set aside.
- In a large bowl whisk together eggs.
- Add in the remaining pie filling ingredients and blend until smooth and no lumps.
- Pour pie filling into prepared pie crust give it a nice tap on the counter and bake for 50 – 60 minutes ( oven temperatures and time may vary ). Cover pie crust with foil for the last 15 minutes of baking.
- Let completely cool before serving.
- Enjoy 🙂
- Prep Time: 20
- Cook Time: 50
- Category: american
- Method: bake
- Cuisine: dessert
Keywords: gluten free pumpkin pie with gingersnap crust