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Gluten Free Pumpkin Pie Recipe

Who knew delicious MI-DEL Ginger Snaps were leading a double life! Cookie lovers rave about the spicy kick and extra crunchiness, but guess what? Clever bakers have discovered that they also make a pie crust that’s easy and deliciously different!

Pumpkin Pie’s a Snap with MI-DEL Ginger Snaps!

Ingredients for the Crust:

  • 1 (8-ounce) package gluten-free Mi-Del Gingersnaps
  • 5 tablespoons coconut oil or butter, melted


  1. Preheat oven to 350° F.
  2. Pulse cookies in a food processor until it forms fine crumbs (alternatively, you can place cookies in a plastic bag and crush with a rolling pin or mallet).  You should have about 1 1/2 cups crumbs. Toss cookie crumbs with oil or butter
  3. Press mixture into bottom and up the sides of a 9-inch pie plate. Bake until light golden, about 7 minutes (or about 12 minutes if using a no-bake filling). Cool completely before filling.

Ingredients for the Filling:

  • 2/3 cup cream or half-and-half
  • 6 Tbsp honey
  • 2 eggs, beaten
  • 1 (15-ounce) can pumpkin puree
  • 3 Tbsp rice flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • 1 baked Mi-Del gluten-free gingersnap crust, cooled


  1. Preheat oven to 350° F.
  2. In a large bowl, whisk together cream, honey, and eggs. In a separate bowl, whisk together pumpkin, flour, spices, and salt. Whisk pumpkin mixture into cream mixture until smooth. Pour filling into crust. Bake 45 to 55 minutes, or until firm. Cool completely before slicing.


Gluten Free Ginger  Snap Crust
Makes one (9-inch) crust

Note: For an extra-firm crust chill cooled pie for at least 1 hour or up to 24 hours.

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