Gingerbread Pumpkin Pie

Contains NO: wheat, gluten, dairy, peanuts, tree nuts and soy. Options for dairy- and egg-free.

ingredients:

Pie Crust:
1 box Enjoy Life ® Gingerbread Spice cookies , processed into crumbs (1½ cups)
2 tbsp tapioca flour/starch
1/2 cup brown rice flour
1/4 cup plus 1 tbsp butter or dairy-free alternative*

Pie Filling:
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
2 eggs or egg substitute**
2 tbsp tapioca flour/starch
1/4 cup milk or dairy-free substitute***

directions:

1. Preheat oven to 350°F and lightly spray a 9" pie plate.
2. To prepare the crust, mix processed cookies with tapioca flour and brown rice flour. Cut in butter using a fork until mixed in. Press mixture into a 9” pie plate. Place pie plate on baking sheet and bake for 6 minutes to set the crust.
3. Reset oven to 425°F.
4. To prepare filling, combine tapioca, sugar, salt, cinnamon, cloves and allspice in a small bowl. Set aside. Mix pumpkin with milk and eggs. Add the sugar mixture until blended. Pour into pie crust. Bake for 15 minutes.
5. Reduce temperature to 350°F, bake for another 50-55 minutes or until knife inserted near center comes out clean. Cool completely. Serve or refrigerate. Enjoy!

*TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
**TIP Egg-free option: for best results, substitute Ener-G egg replacer in place of the eggs. Consistency of the pie will vary from original recipe, resulting in more of a firm pudding.
***TIP Dairy-free option: use 1/4 cup Rice Dream non-dairy beverage (Original) or WestSoy Soymilk (Unsweetened Original) (contains soy).