This is a delectable and healthy substitute for pumpkin pie.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- ¼ (16 ounce) package gingersnap cookies
- 1 (15 ounce) can pumpkin puree
- 1 cup almond milk
- ⅓ cup white sugar
- 1 large egg
- 2 tablespoons molasses
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
- Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
- Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.
- For vegan, omit egg and add 4 tablespoons more cornstarch.
- Cover with a cloth dish towel or napkin when refrigerating. Don’t use plastic wrap as it causes the pie to sweat.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 502 mg |
| Sugars | 19 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |