Cut us another slice of gluten-free pie, please!

Gingerbread Pumpkin Pie


Pie Crust:
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***

*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).


  1. Preheat oven to 350°F and lightly spray a 9-inch pie plate.
  1. Mix processed cookies with tapioca flour and brown rice flour. Cut in butter using a fork until mixed in.
  2. Press mixture into a 9-inch pie plate. Place pie plate on baking sheet and bake for 6 minutes to set the crust.
  3. Reset oven to 425°F.
  1. Combine tapioca, sugar, salt, cinnamon, cloves and allspice in a small bowl. Set aside.
  2. Mix pumpkin with milk and eggs. Add the sugar mixture until blended.
  3. Pour into pie crust. Bake for 15 minutes.
  4. Reduce temperature to 350°F, bake for another 50-55 minutes or until knife inserted near center comes out clean.
  5. Cool completely. Serve or refrigerate. Enjoy!