Pareve Pumpkin Pie & Gingersnap Crust

4 faves
More from this source
The Shiksa in the Kitchen
Nutrition per serving    (USDA % daily values)
CAL
382
FAT
44%
CHOL
42%
SOD
14%

Comments

Add a comment

Ingredients for 8 servings

10 oz. pareve gingersnaps (use GF gingersnaps for a gluten free crust)

2 tbsp brown sugar

1/4 tsp salt

5 tbsp melted margarine/vegan butter substitute

1 1/2 cup pareve unsweetened almond, rice, or soy milk (divided)

1 tbsp cornstarch

1 3/4 cup pumpkin puree

2 eggs

1/2 cup sugar

1/4 cup brown sugar

2 tbsp melted margarine/vegan butter substitute

1 1/2 tsp vanilla

1 1/2 tsp cinnamon

1/4 tsp ground ginger

1/4 tsp nutmeg

Pinch of cloves

You might also like

Eggnog Cheesecake With Gingersnap Crust And Pom...
The Naptime Chef
Peach Creme With Gingersnap Crust
Sprouted Kitchen
Pumpkin Cheesecake With A Gingersnap Crust
A Beautiful Mess
Meyer Lemon Cheesecake With Gingersnap Crust
The Naptime Chef
Dark Chocolate Tart With Gingersnap Crust
smitten kitchen
Nectarine, Mascarpone And Gingersnap Tart
smitten kitchen
Strawberry Cheesecake With Gingersnap Crust
Epicurious
Lemon Cheesecake With Gingersnap Crust
Epicurious
Lemon Chiffon Pie With Gingersnap Crust
Epicurious
Chocolate-Raspberry Tart With A Gingersnap Crust
Fine Cooking