This is a print preview of "Gingerbread Pumpkin Pie" recipe.

Gingerbread Pumpkin Pie Recipe
by Enjoy Life Foods

Gingerbread Pumpkin Pie

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

Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 1

Ingredients

  • 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 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***

Directions

  1. Preheat oven to 350°F and lightly spray a 9" pie plate.
  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. Reset oven to 425°F.
  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. 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).