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    Salted Plains » Recipes » Pies, Cakes, & Tarts

    Gingersnap Pumpkin Pie (Gluten-Free, Vegan)

    Published: Nov 9, 2017 · Modified: Nov 23, 2017 by Tessa · This post may contain affiliate links · 10 Comments

    Jump to Recipe Print Recipe

    Gingersnap Pumpkin Pie is made with a gingersnap cookie crust and sweetened with coconut sugar and maple syrup. Gluten-free, vegan, refined sugar-free.

    Gingersnap Pumpkin Pie makes for a delicious take on a classic dessert. Made with gingersnap cookie crust and sweetened with coconut sugar and maple syrup. Gluten-free and vegan friendly.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!

    Gingersnap Pumpkin Pie makes for a delicious take on a classic dessert. Made with gingersnap cookie crust and sweetened with coconut sugar and maple syrup. Gluten-free and vegan friendly.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.

    Looking for a gluten-free Thanksgiving dessert? This is it.

    Gingersnap Pumpkin Pie makes for a delicious take on a classic dessert. Made with gingersnap cookie crust and sweetened with coconut sugar and maple syrup. Gluten-free and vegan friendly.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.

    Gingersnap Pumpkin Pie makes for a delicious take on a classic dessert. Made with gingersnap cookie crust and sweetened with coconut sugar and maple syrup. Gluten-free and vegan friendly.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.

    Also, add this crustless pumpkin pie to your dessert table. You can never have too much pie!

    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!

    A slice of gingersnap pumpkin pie on a gray plate with a blue napkin and fork.

    Gingersnap Pumpkin Pie (Gluten-Free, Vegan)

    Gingersnap Pumpkin Pie made with a gingersnap cookie crust and sweetened with coconut sugar and maple syrup. Gluten-free, vegan, refined sugar-free.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 8 servings
    Calories: 266kcal
    Author: Tessa

    Ingredients

    Gingersnap Crust

    • 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

    Filling

    • ¼ cup maple syrup
    • 3 tablespoons arrowroot starch or cornstarch
    • 2 cups canned pumpkin 1-15 ounce can)
    • 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

    Instructions

    Crust

    • 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.

    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. 

    Notes

    **If you don't have fresh ginger, you can use 1 teaspoon ground cinnamon and 2 teaspoons pumpkin pie spice instead of the spices called for in the recipe.
    Filling adapted from Oh She Glows. 
    Prep note: this pie needs at least 3 hours to chill before serving. Can be made the night before as well. 

    Nutrition

    Calories: 266kcal | Carbohydrates: 40g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 2g | Sodium: 319mg | Potassium: 158mg | Fiber: 3g | Sugar: 26g | Vitamin A: 9533IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

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    Comments

    1. Ruby

      November 17, 2017 at 8:49 am

      This pie is absolutely genius! Gingersnaps are probably my favorite holiday cookie and combining them with pie is just perfect. I definitely will be giving this a try this holiday season <3

      Reply
      • Tessa

        November 23, 2017 at 8:37 am

        Thank you, Ruby! I LOVE gingersnaps too. Enjoy the holiday weekend!

        Reply
    2. Rachel @Clean Eating for the Non-Hippie

      November 10, 2017 at 1:36 pm

      Wow, you're a mind reader!!!! Thank you for this - x

      Reply
      • Tessa

        November 23, 2017 at 8:35 am

        I try! ;) Hope you enjoy and happy Thanksgiving! <3

        Reply
    3. Abby @ Heart of a Baker

      November 10, 2017 at 1:02 pm

      Ohh gingersnap crust and pumpkin pie? I'm SO in! Happy belated birthday girlfriend! xoxo

      Reply
      • Tessa

        November 23, 2017 at 8:35 am

        Yay! Thank you, sweet friend!

        Reply
    4. Kelsey @ Appeasing a Food Geek

      November 09, 2017 at 6:45 pm

      Oooh genius! That gingersnap crust is everything! Hope you had a fantastic birthday xoxo

      Reply
      • Tessa

        November 23, 2017 at 8:34 am

        Thank you, Kelsey!!

        Reply
    5. Aysegul Sanford

      November 09, 2017 at 4:33 pm

      This pie looks stunning. I am a huge fan of pumpkin pie and could eat this every single day. I love that you used natural sweetners too. :)
      PS: Not sure when, but happy birthday!

      Reply
      • Tessa

        November 23, 2017 at 8:34 am

        Thank you! I think I could eat this every single day too. :) Enjoy your Thanksgiving, friend!

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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