Vegan Gluten-Free Pumpkin Pie with Gingersnap Crust

Vegan Gluten-Free Pumpkin Pie with Gingersnap Crust

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!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 55

Total Time 1 20

Servings servings

Calories 378kcal

Author Tessa

Equipment

Food Processor
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

Prep note: This pie needs at least 3 hours to chill before serving. Can be made the night before as well.

Full-fat coconut milk - To make coconut cream, refrigerate a can overnight. Scoop the hardened milk and measure that as your coconut cream.

To store: Store this pie covered in plastic wrap, foil, or an airtight container in the refrigerator for 3-4 days.

Filling adapted from Oh She Glows.

Nutrition