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!
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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.
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
Traditional pumpkin pie is made with eggs and milk or cream in the filling. This recipe uses a vegan pumpkin pie filling made with coconut cream and arrowroot starch.
Homemade pumpkin pie filling does not typically contain gluten. However, commercially prepared pumpkin pie fillings may vary, so check the product's label for specific information on gluten content or cross-contamination.
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!
📖 Recipe
Vegan Gluten-Free Pumpkin Pie with Gingersnap Crust
Equipment
- 9-inch Pie Plate
Ingredients
Gingersnap Crust
- 8 ounces (2 cups crumbs) gluten-free vegan gingersnap cookies I like Lucy's brand
- 1 tablespoon organic cane sugar
- 4 tablespoons vegan butter, melted
Filling
- ¾ cup coconut cream or chilled full-fat coconut milk (See note below*)
- 3 tablespoons arrowroot starch or cornstarch
- 2 cups (1-15oz can) canned pumpkin
- ½ cup (90g) coconut sugar
- ½ cup (100g) organic cane sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- pinch of ground cloves
Instructions
Crust
- Grease a 9-inch pie dish or pie pan. Set aside.
- Break 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 process 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 on the bottom and up the sides. Use the flat bottom of a cup to help pack and smooth sides and bottom. Chill in the refrigerator for 20 minutes. Preheat the oven to 325 degrees Fahrenheit.
- Bake the crust for 10-12 minutes. It will start to turn golden. Let cool while you make the pie filling or for at least 10 minutes before filling.
Filling
- Preheat the oven to 350 degrees Fahrenheit. Clean out the food processor bowl to use for filling.
- Add coconut cream, arrowroot starch, pumpkin, coconut sugar, cane sugar, vanilla, salt, ginger, cinnamon, nutmeg, and cloves to the bowl of the food processor. Process, starting on low, then high, until ingredients are 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 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. The edges should be set and the center slightly jiggly. It will continue to cook as it cools.
- Allow pie to cool to room temperature on a wire rack. Transfer to the refrigerator and chill for at least 3 hours (or overnight).
- Use a sharp knife to slice, making sure you slice all the way through the cookie crust, it can harden. Serve slices with coconut whipped cream or vanilla ice cream.
Notes
Nutrition
Beth E.
I made this for Thanksgiving this year, and it got rave reviews! People said it was the best pumpkin pie they've ever had. Vegan, gluten-free pumpkin pie is really the only pie I eat, and only at Thanksgiving and Christmas, and I thought it was delicious!
Tessa
That's awesome! Thank you so much for sharing!!
Ruby
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
Tessa
Thank you, Ruby! I LOVE gingersnaps too. Enjoy the holiday weekend!
Rachel @Clean Eating for the Non-Hippie
Wow, you're a mind reader!!!! Thank you for this - x
Tessa
I try! ;) Hope you enjoy and happy Thanksgiving! <3
Abby @ Heart of a Baker
Ohh gingersnap crust and pumpkin pie? I'm SO in! Happy belated birthday girlfriend! xoxo
Tessa
Yay! Thank you, sweet friend!
Kelsey @ Appeasing a Food Geek
Oooh genius! That gingersnap crust is everything! Hope you had a fantastic birthday xoxo
Tessa
Thank you, Kelsey!!
Aysegul Sanford
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!
Tessa
Thank you! I think I could eat this every single day too. :) Enjoy your Thanksgiving, friend!