Dairy-Free Pumpkin Pie

• 13 ounces, weight Ginger Snap Cookies
• 2 Tablespoons Brown Rice Syrup
• 2 Tablespoons Earthen Butter (Dairy-Free)
• 2 cups Pumpkin Pie Filling
• 1 teaspoon Pumpkin Pie Spice
• 2 whole Eggs
• 14 ounces, fluid Silken Tofu

1. Preheat oven at 350 degrees F.
2. In a food processor, pulse to crumble the ginger snap cookies. Once cookies are in a fine crumb add 2 Tablespoons of syrup and 2 Tablespoons of butter. Pulse processor until mixed in. Press crumb mixture into a lightly greased spring form pan. Go up a little on sides, about 1/2 an inch. Bake for about 10 minutes. Remove from oven and allow to cool.
3. While crust is baking, make pie mixture. Put pumpkin pie filling, pumpkin spice, eggs and tofu into a blender and puree until smooth. Tofu needs to blend well into pumpkin filling. Adding the pumpkin spice gives it just a little more flavor.
4. Pour pumpkin mixture into crust shell and bake for 45 minutes or until set.

weight ginger, brown rice syrup, butter, pumpkin pie filling, pie spice, eggs, silken

Taken from tastykitchen.com/recipes/desserts/dairy-free-pumpkin-pie/ (may not work)