I wanted to make something similar with more of a winter holiday spin. It's the time of year for pumpkin pie and gingerbread so I wanted to incorporate those flavors. The pie crust is made from gingersnap cookies. If you buy gluten-free cookies, the pie will be completely gluten-free.
Then I fold in my delicious homemade whipped cream. I love this stuff so much, I purposely don't make it often so I can't eat it. And remember, I don't like sweets so that's how good this is!
Pumpkin Cream Cheese Pie with Gingersnap Cookie Crust
To make Gingersnap Cookie Crust
2 cups gluten-free gingersnap cookies, crushed
2 Tbs. sugar
6 Tbs. vegan butter, melted
Pumpkin Pie Spice Blend
(Makes 5 Tbs.)
3 Tbs. ground cinnamon
2 tsp. ground ginger
2 tsp. ground nutmeg
1 ½ tsp. allspice
1 ½ tsp. ground cloves
1-15 oz. can pumpkin
¼ cup brown sugar
2 tsp. pumpkin pie spice
2 tsp. vanilla extract
1 cup vegan whipped cream (see recipe)
Extra whipped cream for topping
Combine all ingredients except the whipped cream. Beat with the mixer until smooth. Gently fold in the whipped cream. Spoon the mixture into the pie shell and smooth it out. Cover and refrigerate for at least one hour or until it has set up firmly. It will set up best if given several hours or even overnight. Decorate with gingersnap cookies and/or whipped cream, if desired. Serve with a dollop of whipped cream.
The "V" Word: Say it. Eat it. Live it.