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