Dairy-Free Pumpkin Pie

Ingredients

• 0.25 packages gingersnap cookies , 16 ounce
• 1 can pumpkin puree , 15 ounce
• 1 cup almond milk
• 0.33 cups 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

Instructions

1. 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).

2. 2

   Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.

3. 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.