Vegan Gingerbread Pumpkin Pie

• Produce

  • 1/2 tsp Ginger, ground
  • 1 15-ounce can Pumpkin puree

• Condiments

  • 1 tbsp Molasses

• Baking & Spices

  • 1/8 tsp Allspice, ground
  • 2 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 1 box Enjoy life gingerbread spice
  • 1/2 cup Gluten-free flour blend
  • 1/4 cup Palm shortening
  • 3/4 tsp Salt
  • 3/4 cup Sugar
  • 1/4 cup Tapioca starch

• Liquids

  • 1 tsp Water

• Other

  • ¾ cup aquafaba (you will need 1 to 2 cans of chickpeas

Found on godairyfree.org

Description

Ingredients

• 1 box Enjoy Life Gingerbread Spice Soft Baked Cookies, finely ground (about 1 ½ cups crumbs)
• ½ cup gluten-free flour blend (tested with Enjoy Life All-Purpose Flour Mix)
• ¼ cup palm shortening (like Spectrum) or coconut oil, melted
• 1 tablespoon molasses
• ¼ teaspoon salt
• 1 to 3 teaspoons water
• 1 15-ounce can pumpkin puree
• ¾ cup sugar
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ⅛ teaspoon ground allspice
• ¾ cup aquafaba (you will need 1 to 2 cans of chickpeas)
• ¼ cup tapioca starch

Directions

• Preheat your oven to 375°F and lightly grease a 9-inch pie plate.
• Add the cookie crumbs and flour mix to a medium bowl, and stir to combine.
• In a separate small bowl, whisk together the melted shortening or oil, molasses, and salt.
• Drizzle the wet ingredients over the dry, and stir until coarse clumps form. Slowly sprinkle in the water, adding just enough to bring the whole mixture together.
• Press the mixture into your prepared pie plate, smoothing it evenly up the sides and across the bottom.
• Place the pan on a baking sheet and bake for 15 to 20 minutes, to set the crust. if it has puffs up and/or slides, while still hot, take the side of a metal measuring cup or a drinking glass to press it back into place.
• Place all ingredients in your blender, and blend until smooth.
• Pour the mixture into the baked pie crust and smooth out the top.
• Reduce the oven temperature to 350°F and bake the pie for 50 to 60 minutes. It should look set around the edges but still jiggle slightly in the center when tapped, much like a cheesecake.
• Cool completely. Serve warm or refrigerate until chilled. Refrigeration will allow it to further set up.