Gingerbread Pumpkin Pie Recipe

Name: Gingerbread Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pie Crust:; 1 box Enjoy Life (R) Gingerbread Spice cookies , processed into crumbs (11/2 cups); 2 tbsp tapioca flour/starch; 1/2 cup brown rice flour; 1/4 cup plus 1 tbsp butter or dairy-free alternative*; Pie Filling:; 1 (15 oz.) can pumpkin; 3/4 cup sugar; 1/2 tsp salt; 1 tsp ground cinnamon; 1/8 tsp ground cloves; 1/8 tsp ground allspice; 2 eggs or egg substitute**; 2 tbsp tapioca flour/starch; 1/4 cup milk or dairy-free substitute***

Servings: persons

Pie Crust:
1 box Enjoy Life (R) Gingerbread Spice cookies , processed into crumbs (11/2 cups)
2 tbsp tapioca flour/starch
1/2 cup brown rice flour
1/4 cup plus 1 tbsp butter or dairy-free alternative*
Pie Filling:
1 (15 oz.) can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
2 eggs or egg substitute**
2 tbsp tapioca flour/starch
1/4 cup milk or dairy-free substitute***

1
["1. Preheat oven to 350u00b0F and lightly spray a 9"" pie plate.", "2. To prepare the crust, mix processed cookies with tapioca flour and brown rice flour. Cut in butter using a fork until mixed in. Press mixture into a 9"" pie plate. Place pie plate on baking sheet and bake for 6 minutes to set the crust.", "3. Reset oven to 425u00b0F.", "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. Reduce temperature to 350u00b0F, bake for another 50-55 minutes or until knife inserted near center comes out clean. Cool completely. Serve or refrigerate. Enjoy!", "", "*TIP Dairy-free option: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy) or Spectrum shortening in place of butter.", "**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.", "***TIP Dairy-free option: use 1/4 cup Rice Dream non-dairy beverage (Original) or WestSoy Soymilk (Unsweetened Original) (contains soy)."]

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pie Crust:, 1 box Enjoy Life (R) Gingerbread Spice cookies , processed into crumbs (11/2 cups), 2 tbsp tapioca flour/starch, 1/2 cup brown rice flour, and more.

Yes, Gingerbread Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions