Gingersnap Pumpkin Pie made with a gingersnap cookie crust and sweetened with coconut sugar and maple syrup. Gluten-free, vegan, refined sugar-free.
As a November baby, my first requests for birthday cake were always pumpkin pie. An odd choice for a little kid, but man, pumpkin pie with whipped cream is just so good!
And as birthday requests go, not much has changed. There are so many delicious variations on this classic, and when on a gluten-free diet, variations are very much your friend.
First, this crust is as simple as can be. Made from crushed gluten-free gingersnaps, you've got a press-in crust that you might just want to eat on its own.
Next, the pumpkin filling is whipped together with spices and fresh ginger and poured into the cookie crust. Bake, let the pie cool, and allow a few hours (or overnight) for it to chill in the refrigerator. Since this gingersnap pumpkin pie is without eggs, chilling time is key. Also, you'll notice the color hue change after chilling from deeper red-orange to more of a "pumpkin" color.
Top with coconut whipped cream or serve with vanilla ice cream of choice and you've got something to celebrate.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Gingersnap Pumpkin Pie (Gluten-Free, Vegan)
- 5 ½ ounces gluten-free gingersnap cookies I like Lucy's brand
- 1 tablespoon organic cane sugar
- 5 tablespoons vegan butter (I use Earth Balance) or regular butter, melted
- ¼ cup maple syrup
- 3 tablespoons arrowroot starch or cornstarch
- 2 cups (1-15 ounce can) canned pumpkin
- ½ cup coconut sugar
- 2 tablespoons organic cane sugar
- ¼ cup almond or coconut milk
- 1 tablespoon vegan butter (I use Earth Balance) or regular butter, softened
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 2 teaspoons grated fresh ginger**
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- pinch of ground cloves
- Preheat oven to 350 degrees Fahrenheit. Spray a light coating of cooking spray on a 9-inch pie plate. Set aside.
- Break up cookies in half as you put in them in the bowl of a food processor. Add cane sugar. Pulse to break up cookies and then continuously until they are broken down into fine crumbs.
- Add melted butter as you pulse until it is evenly incorporated (should resemble wet sand). Add additional tablespoon melted butter if needed.
- Transfer crumbs to prepared pie plate. Press crumbs into even layer and about halfway up sides (sides will grow towards top of pie plate during baking).If it seems too "oily", dab a paper towel to soak up excess. Set aside until ready to add filling.
- Place arrowroot starch and maple syrup in a small bowl. Whisk to combine and then set aside.
- In a large bowl, add the remaining ingredients. Using an electric mixer, beat on medium speed until evenly incorporated. Add arrowroot starch mixture and beat once again until combined.
- Transfer filling into prepared crust. Smooth with a spatula. *You may have a little more filling than you can use in the crust. Bake for 45 minutes or until middle is set. After 30 minutes, tent with foil to avoid crust over-browning. *Excess filling can be baked in ramekins for crustless mini pie.
- Allow pie to cool for about an hour on a wire rack. Transfer to refrigerator and chill for at least 3 hours (or overnight).
- Serve with coconut whipped cream or vanilla ice cream.