Ingredients
8
8 servings
- •¼ (16 ounce) package gingersnap cookies
- •1 (15 ounce) can pumpkin puree
- •1 cup almond milk
- •⅓ cup white sugar
- •1 large egg
- •2 tablespoons molasses
- •1 tablespoon cornstarch
- •1 teaspoon ground cinnamon
- •1 teaspoon ground ginger
- •1 teaspoon ground nutmeg
- •1 teaspoon salt
Instructions
- 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).
- Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 153
- Carbohydrate: 29g
- Fat: 4g
- Fiber: 2g
- Protein: 2g
- Sugar: 19g
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