With Thanksgiving right around the corner, we all need a go-to pie recipe. Partake created a Gluten-Free Pumpkin Pie recipe that’s nut-free and delicious for everyone at the table, with or without food allergies, so you can share with confidence! The pie crust is made with their top 8 allergen-free Ginger Snap cookies and the recipe is vegan optional. They’re also offering 15% off at partakefoods.com with the code NNMG15 to stock up for the holidays - offer is valid through 12/31/19. Enjoy!
Gluten-Free Pumpkin Pie
Break out the mixing bowls, and dust off the pie dish! Holiday baking season is here and we're gobbling up this healthyish pumpkin pie made with cookies!
Ingredients:
FOR THE COOKIE CRUST
FOR THE PIE FILLING
Directions:
FOR THE COOKIE CRUST
Preheat oven to 350ºF. Using a food processor, grind cookies into fine crumbs. Add brown sugar and melted butter. Combine well. Pour crust mixture into pie pan and press firmly into sides and bottom of 9-inch pie pan. Bake at 350ºF for 5-8 minutes.
FOR THE PIE FILLING
In a large bowl, add pumpkin puree, eggs, maple syrup, sugar, milk, vanilla, cinnamon, nutmeg, ginger, allspice, and salt. Stir until mixture is well combined and completely smooth. Pour mixture into pie pan lined with cookie crust. Bake for 50-60 minutes until filling is no longer jiggly. Check pie every 20 minutes, if the crust is getting a little too golden brown, cover pie edges with foil or a pie shield. Cool for at least 1 hour before serving, then transfer to the fridge to keep cool. To serve, top each slice with whipped cream or ice cream for some extra yum!
Break out the mixing bowls, and dust off the pie dish! Holiday baking season is here and we're gobbling up this healthyish pumpkin pie made with cookies!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Yields one 9-inch pie
Ingredients:
FOR THE COOKIE CRUST
- 2 cups (2 boxes) of Partake Ginger Snap cookies
- ¼ cup organic brown sugar
- 6 tbsp organic melted butter (or vegan butter)
FOR THE PIE FILLING
- 1 can (15 oz) of organic pumpkin puree
- 3 organic eggs (or egg substitute)
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- ¼ cup unsweetened oat milk (or milk of choice)
- 1 tsp vanilla extract
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp allspice (or ground cloves)
- ¼ tsp salt
Directions:
FOR THE COOKIE CRUST
Preheat oven to 350ºF. Using a food processor, grind cookies into fine crumbs. Add brown sugar and melted butter. Combine well. Pour crust mixture into pie pan and press firmly into sides and bottom of 9-inch pie pan. Bake at 350ºF for 5-8 minutes.
FOR THE PIE FILLING
In a large bowl, add pumpkin puree, eggs, maple syrup, sugar, milk, vanilla, cinnamon, nutmeg, ginger, allspice, and salt. Stir until mixture is well combined and completely smooth. Pour mixture into pie pan lined with cookie crust. Bake for 50-60 minutes until filling is no longer jiggly. Check pie every 20 minutes, if the crust is getting a little too golden brown, cover pie edges with foil or a pie shield. Cool for at least 1 hour before serving, then transfer to the fridge to keep cool. To serve, top each slice with whipped cream or ice cream for some extra yum!
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