Gingerbread Pumpkin Pie

Submitted by Enjoy Life Foods

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

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 6 ounces enjoy life gingerbread spice cookies, processed into crumbs (1 1/2 cups)
• 2 tablespoons tapioca flour or 2 tablespoons starch
• 1⁄2 cup brown rice flour
• 1⁄4 cup plus 1 tbsp butter
• 1 (15 ounce) can pumpkin
• 3⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground allspice
• 2 eggs
• 2 tablespoons tapioca flour or 2 tablespoons starch
• 1⁄4 cup milk, o

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 inches 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).