Number of servings :
Type of meal : | Desserts | Desserts
Special diet : | Gluten free
For the cookie crust:
16 Udi’s Gluten-Free Snickerdoodle Cookies (about 1 ½ packs)
3 Tbsp. vegan margarine or non-dairy alternative, melted
For the filling:
2 cups pureed pumpkin
1 cup canned, unsweetened coconut milk
½ cup light brown sugar, firmly packed
1 Tbsp. maple syrup
1 Tbsp. corn or tapioca starch
2 tsp. vanilla
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
1/8 tsp. ground cloves
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.