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This is a delicious and healthy alternative to traditional pumpkin pie.
Ingredients
- ¼ (16 ounce) package gingersnap cookies
- 1 (15 ounce) can pumpkin puree
- 1 cup almond milk
- 1/3 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
Directions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
Step 2
Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
Step 3
Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.
Cook’s Notes:
For vegan, omit egg and add 4 tablespoons more cornstarch.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 153 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat1g | 5% |
| Cholesterol23mg | 8% |
| Sodium502mg | 22% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber2g | 8% |
| Total Sugars19g | |
| Protein2g | |
| Vitamin C2mg | 12% |
| Calcium62mg | 5% |
| Iron2mg | 9% |
| Potassium232mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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