Gingerbread Pumpkin Pie Recipe

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Contains NO: wheat, gluten, dairy, peanuts, tree nuts and soy. Options for dairy- and egg-free.

 
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Ingredients

Directions

  1. 1. Preheat oven to 350°F and lightly spray a 9" pie plate.
  2. 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 9” pie plate. Place pie plate on baking sheet and bake for 6 minutes to set the crust.
  3. 3. Reset oven to 425°F.
  4. 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. 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!
  6. *TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
  7. **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.
  8. ***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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