Gingerbread Vegan Pumpkin Pie

Name: Gingerbread Vegan Pumpkin Pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters brown rice flour; 425 grams pumpkin; 355 milliliters box Enjoy Life® Gingerbread Spice cookies, processed into crumbs; 59 milliliters butter or dairy-free alternative; 59 milliliters milk or non-dairy substitute; 2 eggs or egg substitute; 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons salt; 177 milliliters sugar; 2 Tbsps tapioca flour/starch

For 40 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 1g of fat, and If you have brown rice flour, egg substitute, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Preheat oven to 350°F and lightly spray a 9” pie plate.To prepare the crust, mix processed cookies with tapioca flour and brown rice flour.

Ingredients you will need

Brown Rice Flour

Tapioca Starch

Crust

Equipment you will use

Oven

Cut in butter using a fork until mixed in. Press mixture into a 9” pie plate.

Ingredients you will need

Butter

Place pie plate on baking sheet and bake for 6 minutes to set the crust.Reset oven to 425°F.To prepare filling, combine tapioca, sugar, salt, cinnamon, cloves and allspice in a small bowl. Set aside.

Ingredients you will need

Allspice