Pumpkin Pie with Ginger Cookie Crust

Dairy Free. Gluten Free. Soy Free. Grain Free. Vegan Version.

This recipe is a remake of a Thanksgiving tradition that is a must have at your celebration! Most pumpkin pie recipes rely on canned evaporated milk or heavy cream to provide the rich, creamy flavor. I don't know about you, but milk that can sit on a shelf for 365 days before going bad is a bit scary to me! I use full fat canned coconut milk here instead to give that rich, creamy flavor and consistency. 

My mother in law makes an amazing traditional pumpkin pie that my husband dreams about all year long...he literally cannot celebrate Thanksgiving without this pie!! In the 5 years we've been married, we've spent several Thanksgiving day celebrations away from his family and his mother's pumpkin pie and no pie seems to be able to meet his expectations. But a few years I met the challenge...with this recipe! I hope you enjoy it as much as we do!

You may also want to check out our Anti-Inflammatory Holiday eBook for 24 more holiday recipes that are all gluten, dairy, and soy free as well as low in sugar and carbohydrates. We've also included a 5-Day Thanksgiving Preparation & Meal Plan to help you rock your holiday celebration!

Pumpkin Pie with Ginger Cookie Crust (PRINT RECIPE)
Serves 8

Ingredients:
Filling:
2 cups 100% real pumpkin puree (not pumpkin pie filling)*
½ cup full fat canned coconut milk
3 eggs, plus one egg white
¼ cup 100% pure maple syrup
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 heaping tablespoon pumpkin pie spice

Crust:
Homemade “Ginger-Cookie” Crust:
1/3 cup blanched almond flour
½ cup, plus 2 tablespoons coconut flour
¼ teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ cup coconut oil, melted + 2 tablespoons
2 tablespoons 100% pure maple syrup
1 tablespoon blackstrap molasses
1 egg
1 teaspoon vanilla

Directions:

1. To prepare the crust, preheat oven to 350 degrees and place dry crust ingredients in a small bowl and mix well.
2. Place wet crust ingredients in the bowl of a stand mixer or use a hand mixer and beat to combine.
3. Add the dry ingredients to the wet and mix until it’s well combined and forms a soft dough that sticks together.
4. Use your hands to carefully press dough evenly into the bottom and up the sides of a 9-inch pie pan, then place a piece of parchment inside to cover the crust and fill with pie weights or dried beans.
5. Bake crust for 8 minutes.
6. Remove crust from oven, then remove beans and parchment and save for another use. Allow crust to cool completely before filling.
7. While the crust cools, combine all filling ingredients together in a bowl, whisking vigorously until well combined.
8. Pour the filling into the crust and smooth with a spatula so that it is evenly distributed.
9. Bake for 45 minutes or until filling looks set in the middle with a very small amount of jiggle left to it.  I recommend checking the edges of the pie crust around both the 20 and 35 minute mark and covering them with tin foil or pie crust covers if they are burning.
10. Turn off the oven and open the oven door half way. Let pie sit in oven this way to cool slowly for another 35-40 minutes. This will help prevent it from cracking in the middle.
11. When completely cooled, cover and refrigerate until ready to serve. Its needs at least 4-5 hours to cool, but overnight is preferred.
12. Slice and enjoy!

Trust me - this recipe is KITCHEN TESTED and HUSBAND APPROVED  -  just give it a try  - you will be happy you did! Although you may be upset that you did not make a second one:)

Enjoy & Happy Thanksgiving!
~Billie

(PRINT VEGAN RECIPE) - uses silken tofu to replace the eggs and coconut milk