Vegan Gingerbread Pumpkin Pie

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Nearly a decade ago, as their allergy-friendly, soft-baked cookies swept the nation, Enjoy Life Foods shared a delicious recipe for gingerbread pumpkin pie with us. It was the first of its kind that I’d seen with an option to be egg-free, but the best eggless option still wasn’t clear. So I turned to our resident vegan pie expert, Hannah, and asked her to whip up the tastiest, easiest vegan version of this gingerbread pumpkin pie.

Gingerbread Pumpkin Pie Recipe (Vegan, Gluten-free & Allergy-friendly!)This gingerbread pumpkin pie recipe update is sponsored by Enjoy Life Foods. They wanted to make sure this delectable dessert could be loved by all! The new photos shown here are by Hannah Kaminsky

Originally, it was more of a humble pumpkin pie in a gluten-free gingerbread crust. But Hannah opted to amp up the spices in the filling for a more cohesive spiced flavor throughout.

The crust worked out “magically” with no modifications needed, and the filling came together “painlessly” with a simple aquafaba swap. But don’t worry; there aren’t any beany notes in this gingerbread pumpkin pie. It’s pure sweet and spicy goodness. Just ask Hannah’s coworkers. Vegan or not, they happily enjoyed every last slice.

Gingerbread Pumpkin Pie Recipe (Vegan, Gluten-free & Allergy-friendly!)

Special Diet Notes: Vegan Gingerbread Pumpkin Pie

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.

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:
Serves: 1 pumpkin pie
Ingredients
Gingerbread Pie Crust
Pumpkin Pie Filling
Instructions
Gingerbread Pie Crust
  1. Preheat your oven to 375°F and lightly grease a 9-inch pie plate.
  2. Add the cookie crumbs and flour mix to a medium bowl, and stir to combine.
  3. In a separate small bowl, whisk together the melted shortening or oil, molasses, and salt.
  4. 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.
  5. Press the mixture into your prepared pie plate, smoothing it evenly up the sides and across the bottom.
  6. 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
  1. Place all ingredients in your blender, and blend until smooth.
  2. Pour the mixture into the baked pie crust and smooth out the top.
  3. 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.
  4. 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.
Gingerbread Pumpkin Pie Recipe (Vegan, Gluten-free & Allergy-friendly!)

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

23 Comments

  1. So I went to a cafe in Fort Collins with a friend and we had the most delicious Stout Gingerbread. Ever since then I have been on a gingerbread kick. This pumpkin pie should satisfy my quest for more gingerbread. A plus is that it looks so easy with Enjoy Life Cookies. Now the aquafaba is a new one in pumpkin pie for me. So intrigued … I have some frozen in the freezer needing to be used up.

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