Plant-Based Cookbook

Pumpkin pudding pie

Creamy pumpkin pudding, spiced with a bit of cinnamon and ginger, fills a sweet and salty gingersnap crust for a perfectly homey pudding pie. Tapioca pearls might be a new texture for some, but they’re a great way to thicken an eggless custard.

YIELD 1 (10-inch; 25cm) deep-dish pieSERVING ¹/₁₀ piePREP 10 mins plus cool timeCOOK 30 mins

INGREDIENTS

10 oz. (285g) gingersnap cookies (about 3 cups broken cookies)

4 TB. melted plant-based butter or coconut oil

2 tsp. kosher salt

¹/₄ cup instant tapioca, such as Minute Tapioca

1 tsp. ground ...