Udi’s Snickerdoodle Pumpkin Pie

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 or dairy. Start a new tradition with Udi’s Snickerdoodle Pumpkin Pie!

Ingredients

For the cookie crust:
16 Udi’s Gluten-Free Snickerdoodle Cookies (about 1 ½ packs) 16
3 Tbsp. vegan margarine or non-dairy alternative, melted 45 ml

For the filling:
2 cups pureed pumpkin 500 ml
1 cup canned, unsweetened coconut milk 250 ml
½ cup light brown sugar, firmly packed 125 ml
1 Tbsp. maple syrup 15 ml
1 Tbsp. corn or tapioca starch 15 ml
2 tsp. vanilla 10 ml
1 tsp. ground cinnamon 10 ml
½ tsp. ground ginger 5 ml
¼ tsp. ground nutmeg 1 ml
1/8 tsp. ground cloves .5 ml

Instructions

Preheat the oven to 425°F (220°C). 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. Press the dough evenly into a 9 inch pie plate with your fingers to form a crust, pushing up the sides and pressing firmly. Bake for 7 to 8 minutes, until crust begins to brown. Set aside to cool. 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. Pour into the baked crust and bake for one hour or until a knife inserted in the center comes out clean. Allow to cool completely before serving (about 2 to 3 hours). Serve cold or reheat in oven at 350°F (177°C) for 15 minutes.

Makes one 9 inch pie

Recipe created by Stephanie Clairmont, MHSc, RD at The Clairmont Digestive Clinic courtesy of Udi’s Gluten-Free.
For additional gluten-free recipes, visit: www.udisglutenfree.com