Gingersnap Pumpkin Pie (Gluten Free)

Gingersnap Pumpkin Pie There is something about Thanksgiving and pumpkin pie, they just go together! So from my house to yours here is a yummy gluten free pumpkin pie recipe! Have an amazing time Thursday with your family and friends.  You are such a blessing to me and I am forever grateful for YOU!

Gingersnap Pumpkin Pie (Gluten Free)
Serves 8
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Prep Time
25 min
Cook Time
1 hr 20 min
Total Time
1 hr 45 min
Prep Time
25 min
Cook Time
1 hr 20 min
Total Time
1 hr 45 min
1 bag gluten free gingersnap cookies
3 tablespoons butter, melted (see notes for dairy free option)
15 ounces of fresh pureed pumpkin (or one 15 oz can pumpkin puree
1 1/4 cups coconut milk
3 eggs whisked
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/3 cup pure maple syrup
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
1. Preheat oven to 350 degrees fahrenheit
2. Place gingersnaps in food processor, pulse several times breaking them down into fine crumbs
3. Add melted butter to the food processor and pulse to mix together
4. Press mixture into a 9 inch glass pie plate
5. Put crust in preheated oven and bake for 20 minutes
6. Remove pie crust from the oven and set aside to cool
7. Mix all of the remaining ingredients together until well blended
8. Pour into the pre baked crust
9. Cover a large baking sheet with aluminum foil then put the pie on the baking sheet
10. Place into the oven and bake for 55 minutes, until it is firm and barely jiggly in the center
11. Remove from the oven and cool completely
12. Enjoy your pumpkin pie!
You can make this dairy free by using 3 tablespoons of coconut oil instead of butter.
Use organic or grass fed ingredients whenever possible.
Kimberly Kate

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