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Home arrow Recipes arrow Dairy Free Desserts arrow Gingerbread Pumpkin Pie (Vegan, Gluten-Free, Nut-Free, Soy-Free)


Gingerbread Pumpkin Pie (Vegan, Gluten-Free, Nut-Free, Soy-Free) PDF Print E-mail

Recipe from Enjoy Life Foods.

Gingerbread Pumpkin Pie
(Free of wheat, gluten, dairy, peanuts, tree nuts and soy. Options for dairy- and egg-free)


Enjoy Life Foods RecipesPie 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 non-dairy substitute***

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!

*  TIP  Dairy-free option: use ¼ 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 ¼ cup Rice Dream non-dairy beverage (Original) or WestSoy Soymilk (Unsweetened Original) (contains soy).


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