Dairy-Free Pumpkin Pie

This dairy-free, quick and easy, fall-ready pumpkin pie is made with almond milk and baked with a gingersnap cookie crust--and it's ready in under an hour.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 153 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 large egg
• 2 tablespoons molasses
• 1 tablespoon cornstarch
• 1 (15 ounce) can pumpkin puree
• 1 cup almond milk
• 0.33333334326744 cup white sugar
• 0.25 (16 ounce) package gingersnap cookies

Recipe Instructions

Step 1

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).

Step 2

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

Step 3

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.