Dairy Free, Gluten Free, Vegan Pumpkin Pie

Dairy Free, Gluten Free, Vegan Pumpkin Pie
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For the crust
  1. 2 cups gluten-free gingersnap cookies
  2. 6 tablespoons Earth Balance Vegan Buttery Sticks or other vegan margarine, melted
For the Pie
  1. 2 cups pumpkin puree
  2. 1 cup Good Karma Pumpkin Spice Nog
  3. 1/2 cup brown sugar
  4. 2 teaspoons egg replacements
  5. 1/4 cup tapioca starch
  6. 1 tablespoon molasses
  7. 1 teaspoon vanilla
  8. 1 teaspoon cinnamon
  9. 1/2 teaspoon ground dry ginger
  10. 1/2 teaspoon ground cloves
  11. 1 teaspoon allspice
  12. 1 teaspoons nutmeg
  13. 3/4 teaspoons salt
To make the crust
  1. Preheat the oven to 300 (F).
  2. Place the gluten-free gingersnaps in a food processor and process until you have fine crumbs.
  3. Melt the vegan margarine and add to the crumbs. Blend until well mixed.
  4. Press the crumb mixture into a pie plate and bake for 10 minutes at 300 (F).
To make the filling
  1. Place all the filling ingredients in a bowl. Mix with whisk until creamy and smooth.
  2. Pour the filling into the crust and bake at 300 (F) for 45-60 minutes.
  3. Pie is done when a butter knife comes out clean.
  4. Cool on a rack before serving. Top with a vegan whipped desert topping or cashew cream.
Good Karma Foods http://goodkarmafoods.com/