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Pumpkin Spice Pie With Gingersnap Crust

Pumpkin Spice Pie with Gingersnap Crust

We’re sharing another recipe from our Autoimmune Holiday Recipe Guide – Pumpkin Spice Pie with Gingersnap Crust 🙂 Enjoy!


3/4 cup Arrowroot Powder
1/4 tsp Sea Salt
1 1/2 cups Pitted Dates (soaked in hot water for 5 minutes)
2 tbsp Maple Syrup
2 tbsp Coconut Oil
1 1/2 tsp Ginger (fresh, grated)
3 cups Pureed Pumpkin
1/2 cup Maple Syrup
1/4 cup Coconut Oil
2 1/2 tbsps Gelatin
1 1/2 tbsps Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Sea Salt


1. Preheat the oven to 325 degrees F and grease an 8-inch spring-form pan with either lard or coconut oil. Drain the dates, and place the first 6 ingredients in a food processor and process for a minute, until a thick and sticky mixture forms. You may be able to do this in a high-powered blender using the tamper, but be sure to stop to scrape the sides and take breaks because it will be hard on the motor. Don’t overmix here — you want the dates to be slightly chunky and not completely incorporated.

2. Transfer the mixture to the spring-form pan and spread evenly along the bottom with a spatula. Bake in the oven for 18 to 20 minutes, or until a knife comes out clean when gently inserted. Set aside to cool.

3. Combine all of the filling ingredients, cold in a pot. Turn the heat on medium-low, and heat, stirring constantly, for 5 to 10 minutes. The mixture should liquefy and the gelatin should dissolve. If you still have some chunks after 10 minutes, transfer to a blender and blend for a few seconds to incorporate.

4. Pour into the spring-form pan over the gingersnap crust. Place in the refrigerator to set for at least 3 hours. Serve as is or topped with coconut milk whipped cream.

5. Please note: Do not add fresh ginger to the filling ingredients — it has an enzyme that breaks down the gelatin and will cause the cake not to set properly. This cake freezes well — if you don’t eat it all, don’t be afraid to freeze a few slices for later.

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