Recently I posted a recipe for gluten-free pumpkin pie and Sean Dunn sent me a message thanking me for it. She also sent me her own gluten-free pumpkin pie recipe. It’s made with a cookie crust.
Cookie crusts (usually made with about 1-1/2 cups crushed cookies mixed with about 5 tablespoons melted butter) are ideal for creamy pies like pumpkin (chocolate cream, banana cream, coconut custard, etc.) because they don’t get soggy (which sometimes happens with a traditional pie crust).
So, here is her recipe, a pumpkin pie using a gluten-free crust made with gingersnaps.
From Sean Dunn:
This recipe is easily made gluten free by substituting gluten free ginger snaps in for normal ones. I particularly like it because it is not too heavy after a big meal like thanksgiving, and it is not over spiced like store bought pumpkin pie. In my experience this recipe has been a crowd-pleaser, and you’ll soon be getting requests for the recipie.
Ginger Pumpkin Tart
Adapted from this recipe.Ingredients
- 2 1/2 cups crushed ginger snaps
- 6 tablespoons butter, melted
- 1 (15-ounce) can pumpkin puree,
- 3/4 cup sweetened condensed milk
- 2 large egg yolks
- Pinch salt
Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.