Pumpkin Pie with a Gingersnap Crust
Prep Notes
My man is like the cookie monster!!! If you look in my pantry you will see bags of cookies some really not so healthy, some healthy. His favorite is GINGER SNAPS.. I use to make the Pumpkin Pie Crust with ground up gingersnaps (not so HEALTHY). Now I blend oats. pecans, molasses, cinnamon and a pich of vanilla. This is my Healthy Plant Based ...Creamy Pumpkin Pie with a Ginger Snap Crust
Ingredients
CRUST
1 1/2 cups gluten-free rolled oats
1 ¼ cups pecans
½ teaspoon sea salt
½ teaspoon cinnamon
1 teaspoon ground ginger
1/3 cup coconut oil, melted and slightly cooled
4 tablespoons maple syrup
1 teaspoon vanilla
1 1/2 tablespoons molasses
FILLING
3/4 cup canned coconut cream, refrigerated for at least overnight
1 ¼ cup pumpkin purée (canned or fresh)
¼ cup + 2 tablespoons pure maple syrup
1/4 cup coconut oil, melted
3 tablespoons almond butter
11/2 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
½ teaspoon ground ginger
1/4 teaspoon fine sea salt
Directions
Preheat oven to 350˚F.
Crust
In food processer, combine the rolled oats, pecans, cinnaamon,ginger, sea salt, until the mixture is fine. While the machine is running add vanilla, coconut oil, maple syrup and molassesand bvlend until the mixture turns crumbley dough.
Firmly press dough into you pie plate prick it a with a fork a dozen times. Chill in freezer for 10 minutes or while your making the filling.
Filling
add the coconut cream to a food processor or high-speed blender with the pumpkin purée, maple syrup, melted coconut oil, almond butter, vanilla, cinnamon, nutmeg, ginger and salt. Blend until the mixture until the ingredients are completely incorporated and creamy and smooth.
Pour the batter into the chilled tart.
Tap the pan against the counter a few times to release any air bubbles.
Bake pie in the preheated oven for 50 minutes. The pie will still be a bit jiggly on top, but it will finish baking and solidify. Chill 1 hour before serving...
