Ahh the Holidays! It’s time for snuggling up and twinkling lights, and most importantly, it’s time for baking! The Holidays are my excuse to bake delish treats and not feel too guilty about it. I made this pie last year, and of course never wrote down the recipe, or at least couldn’t find it, so I had to start from scratch this time, but it came out even better I think. This pie is really easy to make, has very simple ingredients and if the experience of the holiday season could be distilled into a flavor, it would be the flavor of this pie. It’s warming, and sweet and spicy all at once. Like a really good hug. You can make this with the recommended gingersnap crust, or if you are hardcore Paleo, you could make it with an almond flour pie crust. Elana’s Pantry has a great one. Or you could even go crustless…scandalous!
2 cups of Gingersnap crumbs
For this you will need 2 boxes Pamela’s Simple Bites Gluten free Gingersnapz (These are the best and only ones I’ve used, but you could try this with any gingersnaps).
6-8 Tablespoons of Earth Balance Soy Free Buttery spread
Empty one whole box of cookies and 3/4 of the second box into a food processor. Pulse until fine crumbs. If you don’t have a food processor you could also place cookies in a ziplock bag and crush with a rolling pin. Measure out 2 cups and place in a bowl for mixing. You may have some crumbs left over, if so they make a great topper for coconut milk ice cream, just sayin.
Melt the butter, add one tablespoon at a time until you have the consistency of wet sand and the crumbs clump together nicely. You may only need some or you may need all of the butter, depending on the cookies you use. I needed almost all of it.
Press the crumb mixture into a (vegan) buttered 9 in pie dish
Gently press the crumbs up the side of the dish.
Bake at 350 degrees for 10-12 minutes to help set the crust.
In the meantime, get started on the filling.
Gluten and dairy free pumpkin pie filling
1 15 oz can Organic Pumpkin Puree
1/2 cup full fat coconut milk
1/4 cup maple syrup
1/4 cup coconut sugar
2 tsp pumpkin pie spice
1/4 tsp salt
1 tsp vanilla extract
Combine the ingredients into a large mixing bowl and blend with an electric mixer or a whisk until smooth.
Pour the mixture into your crust. Cover your crust (edges only) with a pie crust cover or some tin foil. I forgot to do this and my crust got a little dark around the edges but was still super delicious.
Bake at 350 for 60-70 minutes. My oven is rather old so you may want to start checking at 55 minutes to be safe. My oven took 70 minutes. A toothpick will come out fairly clean except at the center where it will still be a bit wobbly. Not to worry it will set after you take it out of the oven.
Let cool, or serve slightly warm with some coconut milk whipped cream, or with some coconut milk ice cream which is how I ate it. So good.
This is a great desert to serve at a Holiday gathering, or to bring as a gift for the host or hostess. While the baking time is a bit long, the prep is super easy and fast. Let me know in the comments if you try it!