Vegan Pumpkin Gingerbread Pie
Vegan Pumpkin Gingerbread Pie- a simple recipe for ginger-spiced pumpkin pie that’s made in a blender and cooked in a gingersnap crust. Vegan with gluten-free option.
I can’t thank you all enough for the kind words on yesterday’s post. As hard as it was to write, it brings me comfort to know I have you there to listen and offer understanding. I debated even mentioning it at first because it is such a sad topic and a difficult one to transition with food. But she was a huge part of my life and I couldn’t go on without letting you know what happened.
I made this pie before we left as a part of a few Thanksgiving-themed recipes I tested for the blog. Eating pumpkin pie before Halloween felt a little strange but I guess that’s a sacrifice you have to make when you write a food blog. ;)
This recipe puts a fun twist on the classic pumpkin pie by using a touch of molasses in the filling and crushed gingersnap cookies with coconut oil for the crust.
I left off the nutrition facts for this one because I consider it a special occasion pie which means calories don’t count. Actually I don’t think calories ever count; it’s more about focusing on eating whole foods but that’s neither here nor there. We’re having pie with gingersnap cookies for one day, k? K.
As far as the cookies go, I linked to the brand I used below which are not gluten-free. However you can make this gluten-free by using your favorite GF gingersnaps. I know Trader Joe’s sells some but I’m not sure if they’re vegan. Worse case scenario, you can substitute your favorite vegan and GF pie crust in place of the cookies!
Pumpkin Gingerbread Pie
Yield: 10 to 12
Prep Time: 15
Cook Time: 50
Total Time: 1 hr 5 mins
For the Crust
- 14 ounces vegan ginger snap cookies (I used this brand)*
- 1 teaspoon cinnamon
- 1/3 cup coconut oil
For the Filling
- 2 cups pumpkin puree
- 1/4 cup pure maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut milk
- 3 tablespoons cornstarch or arrowroot starch
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1 tablespoon molasses
Prepare the crust: Preheat the oven to 350°F then set aside a 9-inch pie dish. In a food processor, add the gingersnap cookies and process to a coarse crumb. Add the cinnamon and coconut oil then pulse for a few more seconds, until a crumbly dough forms.
Transfer the dough to the pie dish and spread out in an even layer. Starting at the center, press the dough into the pan with the back of a measuring cup. Use your fingers to work your way outward and up the sides. If the dough begins sticking to your hands, lightly wet your hands and shake off excess water. Bake in the oven for 8 minutes then set aside to cool.
Prepare the filling: In a blender, combine the pumpkin puree, maple syrup, coconut sugar, almond milk, arrowroot, pumpkin pie spice, salt and molasses. Blend for about 20 seconds, or until smooth.
Pour the filling into the pie crust, until full. Bake in the oven for 45 minutes. The filling should feel firm but still slightly jiggly. Allow to cool on the counter for 2-3 hours then cover and store in the refrigerator for at least 8 hours, ideally overnight. Slice the pie into pieces then top with coconut whipped cream and a sprinkle of cinnamon. Serve immediately and enjoy!
*Feel free to use your favorite gingersnap cookies for the crust. It’s important that you like the way the cookies taste otherwise you aren’t going to like the pie crust. Trader Joe’s make gluten-free ginger snap cookies which will work in this recipe but they are not vegan. If you know of a good vegan gluten-free ginger snap cookie, please share in the comments below!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
How lovely! Thanksgiving and Christmas all in one happy pie!
Sarah, I’m so sorry to hear about Coco! I know she lived such a great life with you guys. I always enjoyed when she was included in your Snapchat or Instagram stories snoozing or indulging in a special treat. Sending love!
Thank you so much, Rachel. It feels weird to not have her as a part of the daily routine anymore but I am trying my best to adjust. I hope Roy is doing well. Give him a big hug and kiss for me! xo
I still haven’t even thought about any holiday baking yet! Hopefully I’ll get some down time to decide and plan things out, but I’ve eaten frozen pizza for dinner two days in a row, so I won’t hold my breath haha.
I don’t blame you! We had boxed soup and frozen pizza for the past week too. ;)
It’s always so strange when you’re testing recipes before the real season for whatever it is! But this pie! I love that you combined pumpkin + gingerbread. And gorgeous photos – they are so pretty!!
I love how you paired that yummy crust with the pumpkin pie filling. I usually just eat around the usual crust and just go for the pumpkin pie filling because “normal” crust, to me, is just plain and boring, (and a waste of calories); your inventive, gluten free spin on crust is a must try. Thanks for the inspiration! :)
Thank you, Jerliyn! The cookie crust does give it a fun spin. :)
This looks amazing, Sarah! I’m going to try to convince someone in my family to make this. haha. I’m already on the hook for a different recipe otherwise I would. Also, I’m happy you shared the news about Coco! She was apart of this blog as she was always there to help you taste-test recipes and be on standby while shooting. ;)
I’m sure whatever you’re making, it will be delicious! ;)
She was my sidekick, especially during the shooting process, so it will take some time to adjust to life without her. But I’m so thankful for your support during this time. It means the world to me! xo
I’m not usually big gingerbread person, but this sounds & looks so good lady! Love the idea of combining gingerbread with pumpkin for a calorie-less pie ;-)
Gingersnap and pumpkin are one of my favorite combinations, and calories don’t count when you’re making something as special as this! This is completely Thanksgiving worthy. :)
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Looks wonderful! Do you think it will work using cornstarch in place of the arrowroot? I’d love to have one fewer item on my Thanksgiving shopping list!
Yes that should work!
I trialed this recipe yesterday and loved it! I will be making some tweaks to suit my taste – the filing was too sweet and spicy for me, i want to taste more pumpkin, an easy fix – but the texture of pie and crust was wonderful! I had used a bag of gf ginger snap cookies (8oz) + (6oz) 1/2 a box of gf graham crackers for the crust to prevent ginger snap overpowering the pumpkin. I had reduced the amount of coconut sugar to 1/3 c. but will be reducing it further as well as reducing the amount of maple syrup. I didn’t have a bottle of pumpkin pie spice so I looked up the ratio of spices for that and it was too powerful, I’ll be using 1 tsp of cinnamon and maybe a pinch of allspice for the next pie. Thank you so much for this wonderful recipe! I’ll be posting a pic and link on my ig @healthygoose
Thank you so much for the feedback, Christine! I know everyone prefers different levels of spice so it really helps to have your comment for reference on this post. I love the idea to mix in graham crackers to the crust too. Sounds so good! :)
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This was my family’s (non vegan) favorite of all the Thanksgiving deserts!
That makes me so happy, Cheyenne! Thank you! :)
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What temperature do you bake the pie at once the filling is in it?
It bakes at 350°F, same as the crust. :)
I have to say i made this and it was DELICIOUS. However i didn’t have molasses. But, the pie also didn’t come out firm enough. It was more on the thick watery side. Would you happen to know why?
Hey Angela! I’m sorry it didn’t turn out as planned. Molasses doesn’t have an effect on the firmness of the pie so that likely wasn’t the issue.
If you followed the directions and let it cook for long enough then it should have gotten hot enough to firm. Maybe the cornstarch or arrowroot wasn’t fresh?
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I think simple mills makes a cinnamon cookie that is both gluten free & vegan in case someone needs both but this option may not be quite as tasty.
Excited to try this recipe!! I love to try new things & this fits the bill. I’m going to try swapping out the coconut sugar for 1/4 lantako monkfruit sweetner. I love over the top desserts so and I’ve been wanting to try bruleeing a pie & I think it will be lovely here so I’ll give that a shot as well!
That cookie option sounds great! Thanks for the suggestion. Please let me know how it turns out with the monkfruit too. :)
Sarah this looks amazing! Id love be able to add more molassas rather than maple syrup or at least less of the syrup… Do you think that would work? Id probably just need to increase the sugar or sweetener some, right? Hum Thanks!
If you wanted to use less maple syrup you could probably cut out 2 tablespoons without it changing the recipe too much. If you replace the syrup with molasses it will be more bitter. It’s hard to say how much additional sugar would offset the bitterness. I would recommend giving it a test run to play around with it a bit. Once you start making that many changes it requires actually recreating the recipe to assure success. :)
Hands down, this is the best pumpkin pie I have ever made. From now on it will be the only one I ever make period. I also made my own version of pumpkin spice that contained Cardamon. I made a batch of home-made ginger snaps for the crust. The filling was the bomb. Thanks so very much for sharing this recipe.
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Turned out beautiful! And nothing suits my tummy, this time of year, than a pumpkin pie! You can’t get better than this!
Only changes: doubled the filling for a thicker pie, and I thought the gingersnap cookies were pretty spicy so I mixed in some graham cracker crumbs (as a previous baker commented) which tasted perfect!
This recipe sounds wonderful How much almond milk?? It’s mentioned in the instructions for the filling but not in the instructions. Did I miss something?
Sorry for the confusion! I actually used coconut milk for this recipe but wrote almond milk in the instructions. Technically you can use either though! :)