Dairy-Free Pumpkin Pie

asian chinese dessert main sweet spicy savory umami hard fast

Prep

16 min

Cook

38 min

Total

54 min

Ingredients (11)

¼ (16 ounce) package gingersnap cookies g

1 (15 ounce) can pumpkin puree g

1 cup almond milk g

⅓ cup white sugar g

1 large egg g

2 tablespoons molasses g

1 tablespoon cornstarch g

1 teaspoon ground cinnamon g

1 teaspoon ground ginger g

1 teaspoon ground nutmeg g

1 teaspoon salt g

Nutrition

kcal

fat

carbs

protein

Instructions

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).

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

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.