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.

For more healthy holiday recipe inspiration Purchase the Guidebook & Recipes”Eat Well, Feel Well Through the Holidays”.

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 F.
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.