Gingersnap Pumpkin Pie
Recipe by Julia Gibson
A grain-free gingersnap cookie crust gets filled with a luscious vegan pumpkin filling for truly the ultimate plant-based pumpkin pie. Perfect for those of us who think the spice is the most important part of a pumpkin pie.
Preheat your oven to 350 degrees Fahrenheit and grease a pie or tart dish with coconut oil.
In a large bowl, combine the almond flour, coconut flour, 1/3 cup of coconut sugar, ginger, cinnamon, baking soda, salt, melted coconut oil, molasses and flax egg until a dough is formed. Press the dough into an even layer in a tart pan or pie dish. Chill in the freezer for 10 minutes, then dock the crust with a fork.
Bake for 10 minutes, then remove from the oven and let cool for at least 10 minutes, while you prep the filling.
In a blender, combine the pumpkin puree, coconut milk, maple syrup, vanilla extract, coconut sugar, tapioca starch, spices and salt until smooth and fully combined. Pour into the pre-baked pie crust. Bake for another 30 minutes, then lower oven to 325 degrees Fahrenheit and bake for another 25-35 minutes, until the filling is set and only very slightly jiggly. Cover just the crust with aluminum foil during baking as needed, in case the crust starts to brown too quickly.
Allow to cool for 2-3 hours until completely set before serving. Serve with fresh whip cream or coconut whip, and a sprinkle of cinnamon.
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