Name: Gingerbread Pumpkin Pie
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 box Enjoy Life Foods 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 dairy-free butter; 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 flax eggs or 1/2 cup allergy-friendly yogurt; 2 tbsp tapioca flour/starch; 1/4 cup dairy-free milk

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

Gingerbread Pumpkin Pie

8 slices

prep time 20 mins. + bake time

Ingredients

Pie Crust:

1 box Enjoy Life Foods 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 dairy-free butter

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 flax eggs or 1/2 cup allergy-friendly yogurt
2 tbsp tapioca flour/starch
1/4 cup dairy-free milk

Instructions

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

Crust:

Mix processed Gingerbread Spice Cookies with tapioca flour and brown rice flour. Cut in dairy-free butter using a fork until mixed in.
Press mixture into a 9-inch pie pan. Place pie pan on a baking sheet and bake for 6 minutes to set the crust.
Reset oven to 425°F.

Filling:

Combine tapioca, sugar, salt, cinnamon, cloves, and allspice in a small bowl. Set aside.
Mix pumpkin with dairy-free milk and flax 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!

Gluten Intolerance & Celiac Disease

Food Allergies

Non-GMO

Kosher & Vegan

Desserts

Gingerbread Pumpkin Pie

Made with our Gingerbread Soft Baked Cookies, you'll certainly be going back for seconds!