Dairy-Free Pumpkin Pie

Name: Dairy-Free Pumpkin Pie
Total time: 45 min
Yield: 8 Servings
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

Cost $10, save $15

Source: Recommended by CookPal

45 Min
8 Servings
$10

Dairy-Free Pumpkin Pie

Cost $10, save $15

Source: Recommended by CookPal

45 Min
8 Servings
$10

INGREDIENTS

Base
- ¼ (16 ounce) package gingersnap cookies
Filling
- 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

STEPS

Preheat the oven to 450°F (230°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°F (175°C) and continue to bake until set, 30 to 35 minutes.

Let cool to room temperature before cutting.

NUTRIENTS

Per 1 serving

🔥

153

Calories

2
Protein
29
Carbs
4
Fats

💡 Use a food processor to crush gingersnap cookies for a smoother base.Refrigerate for at least an hour after cooling for easier slicing.Can be made a day ahead to save time.