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Of all the holidays, I find Thanksgiving to be the easiest to prepare gluten and dairy free because of this I like to share my favorite recipes. Over the years I’ve tried different recipes to determine what will “pass” as their gluten and dairy laden counterparts so that I don’t have to make too many alternate items (read: make my life easier!) *This* is one of those recipes.
The secret? Use gluten/dairy free gingersnap cookies to make the crust. It is so delicious – and the rest of my family raved about it. Now I make it every year.
I like Mi-Del brand gingersnap cookies, because they are labeled both gluten and dairy free.
Firstly, crush them up and make the crust the same way you’d make a graham cracker crust – cook for 10 minutes and voila!
Next, fill the crust with the pumpkin pie filling, bake for 40 to 50 minutes or until a knife comes out of the center clean (try not to smoosh the center like I did) The edges will get dark, and the first time I made it, I was worried it was overdone — but it had that sweet caramelized taste – delicious!
Ingredients (use certified GF/DF ingredients):
1 ½ c ginger snap cookie crumbs (GF DF like Mi-Del brand)
2 TBSP sugar
6 TBSP non diary stick (Earth Balance), shortening or coconut oil, melted
15oz can pure pumpkin
¾ c sugar
1 tsp cinnamon
½ tsp salt
½ tsp ginger
½ tsp ginger
½ tsp nutmeg
3 eggs, beaten
1 c of coconut milk or dairy-free coffee creamer (because it's thicker) get other substitutes *here*
1 tsp vanilla extract
Crust: Preheat oven to 350 degrees F; Add all crust ingredients into a food processor
and pulse until combined; Spread the mixture evenly into a 9-inch pie pan,
pressing onto the bottom and up the sides of the pan; Bake for 10 minutes.
Pie Filling: Preheat oven to 425 degrees F.; Mix sugar, cinnamon, salt, ginger nutmeg in a small bowl. Beat eggs in a large bowl; Add pumpkin and sugar-spice mix; Stir in
dairy free milk; Pour into prepared crust; Bake 425 degrees F for 15 minutes; Reduce heat to 350 degrees F.; Bake for another 40 to 50 minutes or until knife inserted at center comes out clean.
Last, top it off with a non-dairy whipped cream. Reddi Whip recently came out with two non-dairy versions of whipped cream.
This will become your go-to recipe! Enjoy!