This is a delicious and healthy alternative to traditional pumpkin pie.
Ingredients
- gingersnap cookies: 0.25 pack (16 ounce pack)
- pumpkin puree: 1 can (15 ounce can)
- almond milk: 1 cup
- white sugar: 0.33333 cup
- egg: 1 piece
- molasses: 2 Tbsp
- cornstarch: 1 Tbsp
- ground cinnamon: 1 tsp
- ground ginger: 1 tsp
- ground nutmeg: 1 tsp
- salt: 1 tsp
Metric Conversion
Stages of cooking
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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).
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Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
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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.
