Udi’s Snickerdoodle Pumpkin Pie

 
 
       

 

Ingredients

Recipe created by Stephanie Clairmont, MHSc, RD at The Clairmont Digestive Clinic courtesy of Udi’s Gluten-Free.

 Nothing brings back memories like a freshly baked pumpkin pie. Udi’s signature recipe fills the air with the aroma of autumn spices and tickles the taste buds with the mouth-watering flavour of snickerdoodle cookies – with no gluten.  Start a new tradition with Udi’s Snickerdoodle Pumpkin Pie!
  For the cookie crust:
  • 16 Udi’s Gluten-Free Snickerdoodle Cookies (about 1 ½ packs)
  • 3 Tbsp. vegan margarine or non-dairy alternative, melted (45ml)
  For the filling:
  • 2 cups pureed pumpkin (500ml)
  • 1 cup canned, unsweetened coconut milk (250ml)
  • ½ cup light brown sugar, firmly packed (125ml)
  • 1 Tbsp. maple syrup (15ml)
  • 1 Tbsp. corn or tapioca starch (15ml)
  • 2 tsp. vanilla (10ml)
  • 1 tsp. ground cinnamon (10ml)
  • ½ tsp. ground ginger (5ml)
  • ¼ tsp. ground nutmeg (1ml)
  • 1/8 tsp. ground cloves (.5ml)
 

Directions

  1. Preheat the oven to 425°F (220°C)
  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 (165°C). Make the filling by combining all the remaining ingredients in a large bowl and beating or whisking until smooth and well combined.
  6. Pour into the baked crust and bake for one hour or until a knife inserted in the center comes out clean.
  7. Allow to cool completely before serving (about 2 to 3 hours).
  8. Serve cold or reheat in oven at 350°F (177°C) for 15 minutes.
Makes one 9 inch pie

 

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