Heading into the December holiday season but still craving those classic fall flavors? There's nothing better than those classic warm spices. Cinnamon, nutmeg, ginger, cloves. Paired with brown sugar, molasses, and pumpkin. And with gingerbread cookies! What could be better?

Pumpkin Pie with Gingerbread Cookies [Vegan]

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Cooking Time

10

Ingredients

Pie Crust and Gingerbread Cookies

  • 1 1/3 cups all-purpose flour
  • 1 1/3 cups whole-wheat flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup molasses
  • 1/4 cup coconut oil, melted  (or other vegetable oil)
  • 1/4 cup applesauce  (can replace applesauce with additional oil)
  • 1/2 cup raw sugar  (or preferred sweetener)
  • 3 Tablespoons almond milk  (or other non-dairy milk)
  • 1 teaspoon vanilla extract

Pumpkin Pie Filling

  • 2-1/4 cup pumpkin puree
  • 1/2 cup raw sugar
  • 1/4 cup full-fat coconut milk or almond milk
  • 1 tablespoon coconut oil, melted (or other vegetable oil)
  • 1/4 cup pure maple syrup
  • 3 tablespoons cornstarch or arrowroot powder
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • pinch ground cloves
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Preparation

Pie Crust and Gingerbread Cookies

  1. In a large bowl, sift together the flours, baking soda, baking powder, spices, and salt.
  2. In a separate bowl, whisk together the molasses, melted oil, applesauce, sugar, milk, and vanilla.
  3. Pour the wet ingredients into the bowl of sifted dry. Mix with the paddle of an electric mixer, a spatula, or get in there with your hands. (The bonus of this is the opportunity to lick the remnants).
  4. Form the dough into a disk and wrap with plastic. Place the dough in the fridge for 30 minutes (or overnight).
  5. Preheat oven to 350°F and prepare a cookie sheet lined with parchment paper.
  6. Dust a clean surface and a rolling pin with sifted all-purpose flour and roll the dough into a 1/4 inch thick round to place into a 9 inch pie tin. Trim the sides. Roll the remaining dough 1/4 inch thick and cut with desired shapes and place on prepared cookie sheets.
  7. Using a fork, poke holes all over the pie crust dough to prevent rising. Bake both the pie crust and cookies for approximately 8 minutes. Remove from the oven and let the pre-baked crust cool completely before filling.

Pumpkin Pie Filling

  1. In a small bowl, whisk together maple syrup and cornstarch. In a large bowl, whisk together all other ingredients. Whisk cornstarch slurry into the filling mixture.
  2. Pour into prepared pie crust and bake at 350 degrees for 1 hour, covering the crust with foil for the last 15 minutes.
  3. Cool for one hour. Transfer to the fridge and let set up for a minimum of 3 hours-overnight.
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