Cranberry Gingerbread Pie with Streusel Topping

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    Cranberry Gingerbread Pie with Streusel Topping

    Cranberry Gingerbread Pie with Streusel Topping Ingredients:

    Crust:
    1 cup gluten free gingerbread cookies, crushed
    1 tbsp butter, melted
    1 tbsp Gingerbread Peanut Butter

    Filling:
    1 cup frozen cranberries
    1 tbsp coconut sugar

    Streusel:
    1/4 cup gluten free rolled oats
    1/4 cup gluten free oat flour
    2 tbsp coconut sugar
    1 tbsp melted butter
    1 tsp vanilla
    1 tsp cinnamon


    Print Recipe
    Cranberry Gingerbread Pie with Streusel Topping
    Course Dessert
    Cuisine dessert
    Prep Time 15 minutes
    Cook Time 25 minutes
    Servings
    Ingredients
    Crust:
    Filling:
    Course Dessert
    Cuisine dessert
    Prep Time 15 minutes
    Cook Time 25 minutes
    Servings
    Ingredients
    Crust:
    Filling:
    Instructions
    1. Preheat oven to 350F and prepare two 4" pie pans or one 8" pan with non-stick spray.
    2. Place the cookies into a food processor and blend until fine crumbles form.
    3. Place the crumbles into a bowl. Add the melted butter and peanut butter.
    4. Mix using your hands until a dough forms.
    5. Press the dough into the bottom and slightly up the sides of the pans. Bake for 4-5 minutes.
    6. Meanwhile, toss the cranberries in the coconut sugar and set aside.
    7. In another bowl, mix together all streusel ingredients until a crumbly mixture forms.
    8. Remove the crusts from the oven and distribute the cranberries between the crusts. Top the crusts with streusel. Bake for 18-20 minutes.
    Recipe Notes

    Macros per serving:

    Calories: 186
    Fat: 6g
    Carbs: 31g
    Protein: 3g

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