Prep Time::10 mins
Cook Time::45 mins
Total Time::55 mins
Servings::8
Yield::1 9-inch pie
Ingredients
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¼ (16 ounce) package gingersnap cookies
1 (15 ounce) can pumpkin puree
1 cup almond milk
⅓ cup white sugar
1 large egg
2 tablespoons molasses
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt
Directions
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).
Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
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.
Cook's Notes:
For vegan, omit egg and add 4 tablespoons more cornstarch.
Cover with a cloth dish towel or napkin when refrigerating. Don't use plastic wrap as it causes the pie to sweat.