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Pumpkin Pie with Almond Ginger Crust (GF)

Posted Nov 01 2010 3:07pm

Alright, I’ll admit I am forever tweaking perfectly good recipes in hopes of making them even better and healthier! We all know that pie crust comes under the umbrella of “unhealthy.”  So I did a bit of research and came up with a pie crust that even Dr. Oz would be proud of! Instead of white flour and lard,  shortening or butter, I substituted crushed ginger cookies, ground almonds. light olive oil and Smart Balance butter blend! Since I used gluten free ginger cookies, this recipe would be considered gluten-free.



Place 12-15 ginger cookies and 1 c. chopped roasted almonds in food processor. Process until mixture is fine.

005 Melt 1/4 c. butter blend and mix with 2 T. light olive oil.


Place oil mixture and cookie crumbs into 9” pie pan. Using the back of a spoon, press into pan and up along sides. Dip the spoon into cold water frequently, to keep from sticking.


Assemble ingredients for pumpkin filling.


In large mixing bowl add 1 can of pumpkin puree, 2 eggs, 1/2 c. pure maple syrup, 1/2 c. milk, 1/4 t. salt, 1 t. vanilla, 1 t. cinnamon, 1/2 t. cloves and 1/2 t. nutmeg. Whisk together until smooth.



Pour into prepared crust and bake at 425 for 10 minutes, reduce heat to 350 and continue baking for 45-55 minutes or until a knife in center comes out clean. Cool.


I served this with a dollop of Greek yogurt mixed with vanilla and stevia.


We loved the cookie crust twist! The almonds gave it some substance and a touch of crunch. Most pumpkin pie recipes call for 3/4c. sugar and I wondered how it would taste with just 1/2 c. maple syrup. Honestly, we could not tell any difference compared to the tradition pumpkin pie filling. This bumps up the nutritional value of the dessert…no white flour and no white sugar! Did we miss the traditional Cool Whip or whipped  cream? Not at all, the yogurt topping was rich and creamy!

Pumpkin Pie with Almond Ginger Cookie Crust

12-15 ginger cookies (I used gluten-free)
1 c. chopped roasted almonds
1/4 c. melted butter blend
2 T. light olive oil

In food processor, mix the cookies and almonds until fine. Pour into 9” pie plate and add the butter blend and oil. With the back of a spoon press into pan and up the sides.

Pumpkin Pie Filling

1 can pumpkin puree
2 eggs
1/2 c. maple syrup
1 t. vanilla
1/4 t. salt
1/2 c. milk
1 t. cinnamon
1/2 t. ground cloves
1/2 t. ground nutmeg

Whisk all together until smooth. Pour into prepared crust. Bake in 425 oven for 10 minutes, reduce heat to 350 and continue baking for 45-55 minutes or until knife inserted in the center comes out clean. Cool. Serve with the following topping.

1 c. Greek non-fat yogurt
1 t. vanilla
8 drops of stevia sweetener (or to taste)

Mix until blended and smooth.


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