Gingersnap Pumpkin Pie

Name: Gingersnap Pumpkin Pie
Cook time: 60
Ingredients: 1 1/2 cups Almond Flour; 1/4 cup Coconut Flour; 2 tsp Ginger Powder; 2 tsp Cinnamon Powder; 1/2 tsp Baking Soda; 1/2 Tbsp Kosher Salt; 1/3 cup Coconut Sugar; 1/4 cup Melted Coconut Oil; 2 Tbsp Molasses; 1 Flax Egg; 1/4 cup Maple Syrup; 1/4 cup Coconut Sugar; 1 540ml can Pumpkin Puree; 3/4 cup Canned Coconut Milk; 1 tsp Vanilla Extract; 2 1/2 tbsp Arrowroot Flour; 2 tsp Ground Cinnamon; 1 tsp Ginger; 1/4 tsp Nutmeg; 1/4 tsp Clove; 1/4 tsp Kosher Salt

Recipe by Julia Gibson

Ingredients

Cook Time

Prep Time

20m

Ingredients

Serves 08

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.

Instructions

1
Preheat your oven to 350 degrees Fahrenheit and grease a pie or tart dish with coconut oil.
2
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.
3
Bake for 10 minutes, then remove from the oven and let cool for at least 10 minutes, while you prep the filling.
4
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.
5
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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