Gluten Free Pumpkin Pie



Pumpkin pie is a staple at many Thanksgiving feasts.  I came across a recipe that added a fun snickerdoodle twist to this classic recipe.  Plus, it’s gluten-free!  I love the idea of crushed Udi’s snickerdoodle cookies for the crust.  Hard to beat a pie that has a cookie crust!  😉

For the cookie crust:

  • 16 Udi’s Gluten-Free Snickerdoodle Cookies (about 1 ½ packs)
  • 3 Tbsp. vegan margarine or non-dairy alternative, melted

For the filling:

  • 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



  1. Preheat the oven to 425°F
  2. 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.
  3. Press the dough evenly into a 9 inch pie plate with your fingers to form a crust, pushing up the sides and pressing firmly.
  4. Bake for 7 to 8 minutes, until crust begins to brown. Set aside to cool.
  5. Reduce the oven to 325°F .
  6. Make the filling by combining all the remaining ingredients in a large bowl and beating or whisking until smooth and well combined.
  7. Pour into the baked crust and bake for one hour or until a knife inserted in the center comes out clean.
  8. Allow to cool completely before serving (about 2 to 3 hours).
  9. Serve cold or reheat in oven at 350°F  for 15 minutes.

*Recipe from Udi’s Gluten Free*

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