Gluten-Free Pumpkin Pie
Nothing brings back memories like a freshly baked pumpkin pie. Udi’s signature recipe fills the air with the aroma of autumn spices and tickles the taste buds with the mouth-watering flavour of snickerdoodle cookies—with no gluten or dairy.
- Yield: One 9" pie
16 Udi’s Gluten-Free Snickerdoodle Cookies (about 1 ½ packs)
3 Tbsp. vegan margarine or non-dairy alternative, melted
2 cups pureed pumpkin
1 cup canned, unsweetened coconut milk
½ cup light brown sugar, firmly packed
1 Tbsp. maple syrup
1 Tbsp. corn or tapioca starch
2 tsp. vanilla
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
1/8 tsp. ground cloves
Preheat the oven to 425°F (220°C).
Place the Udi’s Snickerdoodle Cookies in a food processor and pulse to form fine crumbs. Transfer to a bowl and stir in the melted vegan margarine or non-dairy alternative, combining well.
Press the dough evenly into a 9 inch pie plate with your fingers to form a crust, pushing up the sides and pressing firmly. Bake for 7 to 8 minutes, until crust begins to brown. Set aside to cool. Reduce the oven to 325°F (165°C).
Make the filling by combining all the remaining ingredients in a large bowl and beating or whisking until smooth and well combined.
Pour into the baked crust and bake for one hour or until a knife inserted in the center comes out clean. Allow to cool completely before serving (about 2 to 3 hours).
Serve cold or reheat in oven at 350°F (177°C) for 15 minutes.