Vegan Gluten-Free Pumpkin Pie with Gingersnap Crust

This Vegan Gluten-Free Pumpkin Pie with a gingersnap crust is made with simple ingredients. Perfect for the holiday season, serve with whipped cream or a scoop of vanilla ice cream! 

With a simple gluten-free vegan gingersnap crust and a creamy pumpkin filling, this easy vegan pumpkin pie will meet dietary needs but no one will know!

Jump to:

• Why you'll love this recipe 
• Ingredients and substitutions
• Step-by-step instructions
• Helpful tips
• How to Serve
• FAQs
• More gluten-free pie recipes
• 📖 Recipe

Why you'll love this recipe 

• Vegan creamy filling
• Simple ingredients
• Press-in gluten-free crust

Ingredients and substitutions

Here are a few quick notes about the main ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.

Gluten-free gingersnap cookies - Crunchy gingersnap cookies instead of soft and chewy gingersnaps work best here. To ensure this remains a vegan gluten-free pie crust, use store-bought cookies that are free from both. I've used Lucy's and Mi-Del brands with success. 

Vegan butter - To keep things dairy-free while adding a buttery flavor to the pumpkin pie crust. 

Canned pumpkin  - One 15-ounce can of pumpkin is all you need. Feel free to use homemade pumpkin puree instead. 

Coconut cream - Use a can of full-fat coconut milk that has been refrigerated overnight or buy prepared coconut cream in a can. 

Organic cane sugar and coconut sugar - Both of these sweeteners are less refined than regular white sugar and brown sugar. The combo adds sweetness and depth of flavor. 

Arrowroot starch - To thicken our pie filling, arrowroot powder is a great grain-free starch to have on hand in the pantry. Cornstarch can be substituted. 

Ginger, cinnamon, nutmeg, cloves - These spices combine for that classic pumpkin pie flavor and aroma. Pumpkin pie spice can be substituted. Substitute ginger paste for a more intense ginger flavor.

Step-by-step instructions

Before you start: Grease a 9-inch pie dish or pie pan

Gingersnap crust

Step 1: 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.

Step 2: Add melted butter as you pulse until it is evenly incorporated (should resemble wet sand). Add additional tablespoon melted butter if needed.

Step 3: Transfer crumbs to prepared pie plate. Press crumbs into even layer and about up sides. Chill in the refrigerator for 20 minutes. Preheat the oven to 325 degrees Fahrenheit. 

Step 4: Bake the crust for 10-12 minutes. It will start to turn golden. Let cool. 

Filling

Before you start: Preheat the oven to 350 degrees Fahrenheit. 

Step 5: Add coconut cream, arrowroot starch, pumpkin, coconut sugar, cane sugar, vanilla, salt, ginger, cinnamon, nutmeg, and cloves to the food processor. Process until smooth.

Step 6: Transfer filling into prepared crust. Smooth with a spatula. Bake for 25 minutes, then tent the whole pie with foil to avoid the edges of the crust and the top of the pie from burning. Turn the oven to 325 degrees Fahrenheit and bake for 25-30 minutes.

Step 7: Allow the gingersnap crust to cool to room temperature on a wire rack.

Step 8: Transfer to refrigerator and chill for at least 3 hours (or overnight). 

Helpful tips

• Any excess filling can be baked in ramekins for a mini crustless pumpkin pie.
• The gingersnap crust as well as the whole pie itself can be made a day ahead of time. 

How to Serve

Since this vegan pumpkin dessert recipe needs to be stored in the refrigerator, take it out 30 minutes to an hour before serving.

Use a sharp knife to slice, making sure you slice all the way through the cookie crust.

Serve each slice with coconut whipped cream or a scoop of vanilla ice cream. A little drizzle of date caramel would be delicious too!

FAQs

Looking for more gluten-free Thanksgiving desserts? Check out my dairy-free, egg-free, and vegan recipes and the links below.

More gluten-free pie recipes

Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

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