My friend, Mimi Clark, is a vegan cooking instructor and natural foods consultant. She lives in the D.C. area and has helped us out with our shows on the East coast. She teaches vegan cooking and uses our products frequently. www.veggourmet.wordpress.com.
She recently sent me a recipe for mini-pumpkin pies using our “love Cookies” Ginger Snaps as the crust. They look delicious! The crust can be used with your favorite pumpkin pie filling, or follow her vegan recipe below. Be sure to use organic ingredients, particularly with the corn starch and the canola oil, so as to avoid genetically modified ingredients (GMOs.) I imagine the crust could be used with a variety of fillings as well–from cheese cake to pecan pie. A box of Ginger Snaps makes one full size (9 inch) pie or about 3 dozen minis (using a mini cupcake pan that is 1 1/2 inches in diameter and 1 inch deep.)
Vegan Pumpkin Cheesecake
8 oz. dairy-free, non-hydrogenated cream cheese
1 cup organic canned pumpkin
1/2 cup organic brown sugar
2 Tblsp. organic cornstarch
1-1/2 tsp. organic molasses
1 Tblsp. organic canola oil
3/4 tsp. cinnamon
3/8 tsp. ginger powder
1/4 tsp. nutmeg
1/8 tsp. sea salt
Opt: pinch ground cloves
Mary’s Gone Crackers Ginger Snaps crust (recipe below)
Preheat oven to 325 degrees.
1. Drain liquid from cream cheese if necessary and pat dry. Combine ingredients in a food processor and blend for 2 minutes until smooth, scraping down as necessary.
2. Spray 9″ pie pan with vegetable oil. Pour mixture into MGC Ginger Snaps pie shell (directions follow). Bake 30-45 minutes or until brown around the edges (top may start to crack).
3. Cool on wire rack; transfer to fridge for at least 4 hours or overnight, if possible.
4. Top with vegan whip cream.
To make ginger snaps mini pie crust: Put one box of MGC Gluten Free “love Cookies” Ginger Snaps in food processor. While machine is running, slowly drizzle in water or apple juice, one teaspoon at a time, just until the crumbs hold together (they shouldn’t be wet, just moist enough to stick together). Spray the cavities of a mini muffin tin that is 1-1/2″ in diameter with cooking oil. Press 1 tsp. of crumbs into the bottom of each cavity. Put one tablespoon of filling on top of crumbs. Bake approximately 15 minutes or until brown around the edges. For 9″ pie, process cookies as above and press into oiled 9″ pie pan. Follow full size pie recipe for recommended baking time.