I’m the first to question the ‘best coffee in town’ sign, and I know I use ‘best’, ‘most delicious’ & ‘amazing’ pretty liberally on TravelingFig, but this gluten free ginger snap cookie crust is orgasmic. And there’s really no other way to put it.
Flavorful and crunchy, cinnamon and ginger spiced yet sweet. This crust will hold up perfectly, look beautiful and taste heavenly. Honestly, no one will ever even know it’s healthy and gluten free! And my God is this recipe easy!!
I N G R E D I E N T S
Crust
-1 bag of Hidden Garden gluten free ginger snap cookies (or really any crispy gluten free cookie!)
-1 cup raw unsalted almonds (I choose sprouted!)
-1/4 cup raw local honey (or grade A maple syrup)
Filling
-1 can organic pumpkin puree
-3 eggs
-1/4 cup raw local honey (or grade A maple syrup)
-2 tsp earth balance spread or coconut oil
-1 tbsp pumpkin pie spice
-1 tsp vanilla extract
-1 tsp cinnamon
-pinch or drop of stevia
-pinch of sea salt
D I R E C T I O N S
1. Pulse almonds and gingersnap cookies in a food processor until finely chopped. Add honey and earth balance spread, pulse until combined. Mixture should be gooey, not crumbly.
2. Press mixture evenly onto the bottom and sides of an un-greased pie plate. Bake at 350 degrees uncovered for 10 minutes, remove and let cool.
3. Mix all pie filling ingredients well and pour over crust. Cover crust in tin foil and bake at 350 degrees for 45 minutes or until pie middle is firm.
4. Let cool for at least 8 hours in the refrigerator before serving!
Health Benefits of Indulging in that Slice of Pumpkin Pie:
Your recipe doesn’t have earth balance spread, but the directions does.
Sounds like a good recipe, though!