Pumpkin Pie with Gluten-Free Oatmeal Cookie Crust and White Chocolate Cinnamon Drizzle
Pumpkin pie is a traditional dessert often enjoyed during Thanksgiving in the United States.
This is vegetarian and gluten free recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Pumpkin Pie with Gluten-Free Oatmeal Cookie Crust and White Chocolate Cinnamon Drizzle
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a food processor, pulse the gluten-free oatmeal cookies until finely ground.
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Melt the butter and mix it with the ground cookies until well combined. Press the mixture into the bottom of a 9-inch pie dish to form the crust.
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In a large bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, eggs, and evaporated milk until smooth.
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Pour the pumpkin mixture into the prepared crust.
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Bake for 45-50 minutes, or until the center is set.
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Remove from the oven and let it cool for 2 hours.
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In a microwave-safe bowl, melt the white chocolate and heavy cream together, stirring until smooth. Stir in the vanilla extract and cinnamon.
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Drizzle the white chocolate cinnamon mixture over the cooled pumpkin pie.
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Refrigerate for at least 2 hours before serving. Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
