Gingersnap Pumpkin Pie

When you can't decide which treat to indulge in, you combine them! Introducing my Gingersnap Pumpkin Pie where my two favorite flavors, pumpkin and ginger meet! This no bake pie is a simple dessert to throw together before your family get together this Thanksgiving that everyone will love! Add a dollop of your favorite vegan whipped cream and enjoy!

Crust:

• 1 8 oz box of Midel gluten free gingersnap cookies

• 1 stick of grass-fed butter

Pie Filling:

• 1 15 oz of organic pumpkin 

• 1 15 oz can of coconut cream 

• 1 tbsp of arrowroot flour 

• 1 tbsp of pumpkin pie spice 

• 1/4 tsp of salt 

• 1/2 tsp of vanilla extract 

• 1/2 cup of maple syrup 

Directions:

Pre heat your oven to 350 degrees. Then, spray your pie dish and set it aside. Next, crush up your cookies and combine them in a medium sized bowl with your melted grass-fed butter (I use a BPA free plastic bag and a glass or rolling pin). Then, evenly distribute and pat out your pie filling in your pie dish and then bake it for 20 minutes at 350 degrees and allow it cool. While your pie crust is baking, combine your pie filling ingredients in a medium pot on the stove and bring it to a boil. Once your pie crust has cooled, pour in your pie filling and allow it to chill in the fridge for a minimum of three hours or overnight. Then, ENJOY!