Vegan Pumpkin Pie

Vegan Pumpkin Pie

Pie Crust:
2 1/2 cups crushed ginger cookies, (about 55 to 60 cookies)
6 tablespoons butter, melted

Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.

Pie Filling:

2 cups canned pumpkin
1 cup low-fat soymilk or rice milk
3/4 cup brown sugar
1/4 cup cornstarch
1/2 Tbs. dark molasses or to taste
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground allspice



Preheat oven to 425F.

In large bowl, mix all remaining ingredients until smooth and blended. Pour into prepared crust and smooth top. Bake 10 minutes.
Reduce oven temperature to 350F; bake until filling is set, about 50 minutes. Set on wire rack to cool, then refrigerate overnight. Top with your choice of dessert topping if desired.