The quintessential Thanksgiving dessert gets a warm and spicy
makeover with our Pumpkin Pie featuring a crunchy Ginger Snap Crust. Ditch the traditional pastry and upgrade your holiday classic with a twist, swapping in gluten-free ginger snaps or graham crackers for an unforgettable flavor combination.

Ginger Snap Crust Ingredients:

• 1 bag Mi-Del Gluten-Free Ginger Snaps (available at Whole Foods and Outpost)
• 1/3 cup organic butter, melted

Graham Cracker Crust Ingredients:

• 4 cups Simple Mills Sweet Thins (Honey Cinnamon) (available at Whole Foods, Outpost, and Costco)
• 1/4 cup organic butter, melted

Crust Instructions:

1. Combine ginger snaps or Simple Mills Sweet Thins and melted butter in a food processor. Process until gingersnaps have turned into a sand-like texture.

2. Press into a pie pan. Use a fork to prick the crust a few times. Set aside.

Pumpkin Pie Ingredients:

• 1⁄2 cup coconut sugar
• 1 TBSP pumpkin pie spice
• 1 tsp salt
• 1 TBSP arrowroot powder
• 1 can pumpkin puree
• 1 tsp vanilla extract
• 3 eggs
• 1 cup coconut milk (from the can)

Pie Instructions:

1. Preheat oven to 350 degrees.
2. Add all pie ingredients to a food processor.
3. Fill the pie crust with the filling and bake for about 45-50 minutes – the center of the pie should just barely jiggle when you move the pie.

Top with coconut whipped cream or Cocojune cultured vanilla coconut yogurt.

For more healthy holiday recipe inspiration check out our upcoming nutrition workshop “Eat Well, Feel Well Through the Holidays”.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.