Vegan Gingerbread Pumpkin Pie
Prep time
Cook time
Total time
For a flawless vegan pumpkin pie recipe, Hannah tested this recipe with aquafaba as the egg substitute*. She also amped up the spices for a bigger overall "gingerbread" hit.
Author: Adapted from Enjoy Life Foods
Serves: 1 pumpkin pie
Ingredients
Gingerbread Pie Crust
- 1 box Enjoy Life Gingerbread Spice Soft Baked Cookies, finely ground (about 1 ½ cups crumbs)
- ½ cup gluten-free flour blend (tested with Enjoy Life All-Purpose Flour Mix)
- ¼ cup palm shortening (like Spectrum) or coconut oil, melted
- 1 tablespoon molasses
- ¼ teaspoon salt
- 1 to 3 teaspoons water
Pumpkin Pie Filling
- 1 15-ounce can pumpkin puree
- ¾ cup sugar
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ¾ cup aquafaba (you will need 1 to 2 cans of chickpeas)
- ¼ cup tapioca starch
Instructions
Gingerbread Pie Crust
- Preheat your oven to 375°F and lightly grease a 9-inch pie plate.
- Add the cookie crumbs and flour mix to a medium bowl, and stir to combine.
- In a separate small bowl, whisk together the melted shortening or oil, molasses, and salt.
- Drizzle the wet ingredients over the dry, and stir until coarse clumps form. Slowly sprinkle in the water, adding just enough to bring the whole mixture together.
- Press the mixture into your prepared pie plate, smoothing it evenly up the sides and across the bottom.
- Place the pan on a baking sheet and bake for 15 to 20 minutes, to set the crust. if it has puffs up and/or slides, while still hot, take the side of a metal measuring cup or a drinking glass to press it back into place.
Pumpkin Pie Filling
- Place all ingredients in your blender, and blend until smooth.
- Pour the mixture into the baked pie crust and smooth out the top.
- Reduce the oven temperature to 350°F and bake the pie for 50 to 60 minutes. It should look set around the edges but still jiggle slightly in the center when tapped, much like a cheesecake.
- Cool completely. Serve warm or refrigerate until chilled. Refrigeration will allow it to further set up.
Notes
Original Version: The original recipe used 2 eggs (or egg substitutes) + ¼ cup dairy-free milk beverage rather than the aquafaba.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-gingerbread-pumpkin-pie