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Dairy-Free Pumpkin Pie
Dairy-Free Pumpkin Pie
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Quick and easy dairy-free pumpkin pie with almond milk and a gingersnap cookie crust, ready in under an hour.
Ingredients:
  • 0.25 (16 ounce) package gingersnap cookies
  • 1 (15 ounce) can pumpkin puree
  • 1 cup almond milk
  • 0.33333334326744 cup white sugar
  • 1 large egg
  • 2 tablespoons molasses
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) while you pamper a 9-inch pie pan with a layer of 12 to 14 flavorful gingersnap cookies.
  • Combine the pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt in a bowl, then pour the mixture over the cookies.
  • Preheat the oven and bake for 15 minutes. Lower the temperature and bake until set, for an additional 30 to 35 minutes. Allow to cool to room temperature before slicing.

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