We first featured this Gluten-Free Gingersnap Pumpkin Pie years ago in our cooking class with Jenni Kayne and boy does it stand the test of time. We hope you love!
Dana Slatkin once ran one of L.A.’s best farmer’s markets, translating the produce into lush, nutrient-dense recipes like this one: a rich pumpkin pie that uses coconut, maple syrup and a rice, nut and date-based crust that is unique and surprisingly easy.
This is the kind of recipe we love for family gatherings: the ingredients are clean and healthful, but the result still tastes like a true holiday classic…
Gluten-Free Gingersnap Pumpkin Pie
INGREDIENTS:
For the crust:
coconut oil baking spray
2 cups whole pecans or walnuts
1 cup packed pitted Medjool dates
2 Tbsp brown rice or buckwheat flour
1 tsp each ground cinnamon and ginger
4 Tbsp melted unsalted butter or coconut oil
For the filling:
1 15-oz can pumpkin purée
1 cup canned coconut milk (not the beverage, not light)
½ cup maple syrup
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp kosher salt
3 large eggs
DIRECTIONS:
Prepare the crust: Preheat the oven to 325° F. Spray an 8- or 9-inch spring-form pan with baking spray. Pulse the nuts, dates flour and spices in a food processor to form coarse crumbs. Add the melted vegan butter or coconut oil and pulse until incorporated. Press the mixture into the bottom and up the sides of the pan. Place on doubled baking trays.
Prepare the filling: In a large bowl, combine all the ingredients and whisk until smooth.
Pour the filling into the crust and bake until set, about 25-30 minutes (note: reader comments below recommend 5-10 more minutes!) the filling will still be a little jiggly but it will set once chilled.
Remove the pie from the oven and cool completely. Chill for at least 4 hours or overnight before serving.
