Dairy-Free Pumpkin Pie
This is a delicious and healthy alternative to traditional pumpkin pie.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- ¼(16 ounce) package gingersnap cookies
- 1(15 ounce) can pumpkin puree
- 1cup almond milk
- ⅓cup white sugar
- 1large egg
- 2tablespoons molasses
- 1tablespoon cornstarch
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 1teaspoon ground nutmeg
- 1teaspoon salt
Instructions
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.