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 almond milk
4 teaspoons 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!