This is a delicious and healthy alternative to traditional 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
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
Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
-
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.
Nutrition Facts
Per serving
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