Sunday, October 21, 2012

Pumpkin Pie: My Way

I don't like pumpkin pie. Not one bit. Never have. I decided this Fall to try to make a pumpkin pie I would actually like enough to enjoy eating. Lucky for you I did! And I plan on sharing the recipe with you, just in case you don't like pumpkin pie either.

Crust:
1 bag of Trader Joe's Gluten Free Ginger Snaps
1 TBSP water

Filling:
1 can of Trader Joe's Pumpkin
1 cup Trader Joe's Coconut Cream
3/4 cup sugar
1 TBSP Pumpkin Pie Spice
1 tsp of ground ginger
dash of salt
1 tsp vanilla extract
2 eggs

Bake at 350 for 1 hour

Pour your ginger snaps and water into a food processor. Mix until it becomes a thick paste. Press into coated pie dish. Mix all your filling ingredients in a medium bowl. Whisk until smooth. Pour into your pie crust and bake. Let cool for 15 minutes. Top with any of your faves, like whipped cream or ice cream. Enjoy. I would have had a picture for you, but we dug into it before I remembered. So delicious! It's a winner in our home and most of all, I enjoy eating it.

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