Gingerbread Pumpkin Pie

Gingerbread Pumpkin Pie


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 of 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***



Preheat oven to 350°F and lightly spray a 9-inch pie plate.

Mix processed cookies with tapioca flour and brown rice flour. Cut in butter using a fork until mixed in.

Press mixture into a 9-inch pie plate. Place pie plate on baking sheet and bake for 6 minutes to set the crust.

Reset oven to 425°F.

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.

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).