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Plant-Based Cookbook by Trish Sebben-Krupka

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DK

Pumpkin pudding pie

DK

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 ...

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