Dairy-Free Pumpkin Pie

This is a delicious and healthy alternative to traditional pumpkin pie.

1
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Servings:
8
Yield:
1 9-inch pie

Ingredients

  • ¼ (16 ounce) package gingersnap cookies

  • 1 (15 ounce) can pumpkin puree

  • 1 cup almond milk

  • 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

  1. 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).

  2. Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.

  3. 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.

Nutrition Facts (per serving)

153 Calories
4g Fat
29g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 153
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 23mg 8%
Sodium 502mg 22%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 8%
Total Sugars 19g
Protein 2g
Vitamin C 2mg 12%
Calcium 62mg 5%
Iron 2mg 9%
Potassium 232mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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