Vegan  Gluten-Free Pumpkin Pie

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


Canned Pumpkin Coconut Cream Organic Cane Sugar Coconut Sugar Spices Vegan Butter Gingersnap Cookies Vanilla Extract

STEP 1: 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).

STEP 3: Transfer crumbs to prepared pie plate. Press crumbs into even layer and about up sides. Chill in the refrigerator for 20 minutes. Bake for 12 minutes.

STEP 4: Add coconut cream, arrowroot starch, pumpkin, coconut sugar, cane sugar, vanilla, salt, ginger, cinnamon, nutmeg, and cloves to a food processor and process until smooth.

STEP 4: Transfer filling into prepared 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 oven to 325 degrees F and bake for 25-30 minutes.

Click the link below for the full recipe and instructions.

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