<<Disclaimer: Verify this information before applying it to your situation.>>

Gingerbread Pumpkin Pie
(Free of: wheat, gluten, dairy, peanuts, tree nuts and soy. Options for
dairy- and egg-free.)

Pie Crust:
1 box Enjoy Life Gingerbread Spice cookies, processed into crumbs (1½ cups)
2 tbsp tapioca flour/starch
1/2 cup brown rice flour
1/4 cup plus 1 tbsp butter or dairy-free alternative*

Pie Filling:
1 (15 oz.) can pumpkin 
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground allspice
2 eggs or egg substitute**
2 tbsp tapioca flour/starch
1/4 cup milk or non-dairy substitute***


1.	Preheat oven to 350°F and lightly spray a 9" pie plate.
2.	To prepare the crust, mix processed cookies with tapioca starch and
brown rice flour. Cut in butter using a fork until mixed in. Press mixture
into a 9" pie plate. Place pie plate on baking sheet and bake for 6 minutes
to set the crust. 
3.	Reset oven to 425°F. 
4.	To prepare filing, combine tapioca, sugar, salt, cinnamon, cloves
and allspice in a small bowl. Set aside. Mix pumpkin with milk and eggs.
Add the sugar mixture until blended.  Pour into pie crust. Bake for 15
minutes. 
5.	Reduce temperature to 350°F, bake for another 50-55 minutes or until
knife inserted near center comes out clean. Cool completely. Serve or
refrigerate. Enjoy!

*TIP Dairy-free option: use1/4 cup plus 1 tbsp dairy-free margarine or
shortening in place of butter. ((may contain soy)
**TIP Egg-free option: for best results, substitute egg replacer in place of
the eggs. Consistency of the pie will vary from original recipe, resulting
in more of a firm pudding. 
***TIP Dairy-free option: use 1/4 cup non-dairy beverage (non-flavored) or
Soymilk (Unsweetened Original) 

Visit our website www.enjoylifefoods.com for more easy great tasting recipes
that everyone will love!

Happy Thanksgiving!

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