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.
Serves: 1 pumpkin pie
Gingerbread Pie Crust
Pumpkin Pie Filling
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.
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