Pumpkin Pie with Gingersnap Crust

Gluten Free 

A gluten free recipe submitted by Erin a BeFreeForMe member from Massachusetts.  This is Erin’s gluten free twist to a holiday favorite!  Thank you, Erin!

For the gingersnap crust:
1 package Gluten-Free Pantry spice cake & gingerbread mix (may contain traces of soy)
1 large egg, slightly beaten
6 tablespoon Crisco (3 tbs. butter flavored, 3 tbs. unflavored)
3 tablespoon dark molasses
¾ teaspoon ground ginger
4 tablespoon melted butter

Preheat oven to 350 degrees. Combine ingredients & mix to form a very stiff dough. Roll into walnut sized balls. Place on parchment paper lined cookie sheets. Bake 8-10 minutes. Do not over-bake. Let cool slightly, then remove to rack.
After they've cooled about 10-15 minutes, crush them into a pie plate & mix in the melted butter. Spread the mix as evenly as you can around the pie plate & up the sides a little (about half-way). Cover.

For the Pie Filling:
1 can of Libby's pure pumpkin
1 can of Carnation evaporated milk
¾ cup sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs

Increase oven temperature to 425 degrees. Mix dry ingredients in a small bowl. Beat eggs in a (separate) large bowl. Stir in pumpkin, & dry ingredients. Gradually add evaporated milk.

Uncover the gingersnap crust & pour the pumpkin filling into it. Bake in oven for 15 minutes. Reduce temperature back to 350 degrees and bake for another 40-50 minutes or until knife inserted into center comes out clean. Cool on wire rack for 2 hours. Serve or refrigerate.  


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