Gingerbread Pumpkin Pie

Ingredients

• 6 ounces enjoy life gingerbread spice cookies, processed into crumbs (1 1/2 cups)
• 2 tablespoons tapioca flour or starch
• 1/2 cup brown rice flour
• 1/4 cup plus 1 tbsp butter

• 1 (15 ounce) can pumpkin
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 2 eggs
• 2 tablespoons tapioca flour or starch
• 1/4 cup milk, o

Directions

1. 1

   1. Preheat oven to 350°F and lightly spray a 9" pie plate.

2. 2

   2. To prepare the crust, mix processed cookies with tapioca flour and brown rice flour. Cut in butter using a fork until mixed inches Press mixture into a 9” pie plate. Place pie plate on baking sheet and bake for 6 minutes to set the crust.

3. 3

   3. Reset oven to 425°F.

4. 4

   4. To prepare filling, combine tapioca, sugar, salt, cinnamon, cloves and allspice in a small bowl. Set aside. Mix pumpkin with milk and eggs. Add the sugar mixture until blended. Pour into pie crust. Bake for 15 minutes.

5. 5

   5. Reduce temperature to 350°F, bake for another 50-55 minutes or until knife inserted near center comes out clean. Cool completely. Serve or refrigerate. Enjoy!

6. 6

   *TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.

7. 7

   **TIP Egg-free option: for best results, substitute Ener-G egg replacer in place of the eggs. Consistency of the pie will vary from original recipe, resulting in more of a firm pudding.

8. 8

   ***TIP Dairy-free option: use 1/4 cup Rice Dream non-dairy beverage (Original) or WestSoy Soymilk (Unsweetened Original) (contains soy).