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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Gingerbread Pumpkin Pie

    Vegan Gingerbread Pumpkin Pie

    30
    By Alisa Fleming on November 20, 2016 Dairy Free Desserts, Dairy-Free Recipes

    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
     
    Print
    Prep time
    20 mins
    Cook time
    70 mins
    Total time
    1 hour 30 mins
     
    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
    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.
    3.5.3229
    Gingerbread Pumpkin Pie Recipe (Vegan, Gluten-free & Allergy-friendly!)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    30 Comments

    1. Helen Hayes on November 22, 2018 11:59 am

      I have never hear of this aquafaba. What is it?

      Reply
      • Alisa Fleming on November 23, 2018 7:34 am

        Here’s my post on aquafaba with full details -> https://www.godairyfree.org/food-and-grocery/aquafaba

        Reply
    2. Jill Samborsky on September 30, 2018 6:42 am

      Hi there! This looks great but I’m really not a fan of molasses…can I use maple syrup instead? Thanks!

      Reply
      • Alisa Fleming on October 1, 2018 7:58 am

        In the crust? Yes, that should work fine, but it might be a little wetter / stickier, since the maple is thinner.

        Reply
    3. Susan on November 8, 2017 1:05 pm

      Looks good! Does the aquafaba need to be whipped at all? This is my first time trying it. Thanks!

      Reply
      • Alisa Fleming on November 8, 2017 3:04 pm

        Hi Susan, you’re whipping it in the blender! So no, you don’t need to whip then blend – enjoy 🙂

        Reply
    4. Pingback: 30 Allergy Friendly Holiday Pies (Recipe Round-Up) • The Fit Cookie

    5. Gluten Free With Emily on November 22, 2016 6:35 pm

      This looks so uber delicious! Love the gingerbread crust!

      Reply
    6. Chrystal @ Gluten-Free Palate on November 22, 2016 5:20 pm

      This is such a lovely pie, and those pictures are gorgeous! Can’t wait to make this… I have the cookies in my cupboard right now 😉

      Reply
      • Alisa Fleming on November 23, 2016 11:58 am

        Aren’t they? I hope you do get the chance to make it Chrystal – SO good!

        Reply
    7. amanda -runtothefinish on November 22, 2016 7:20 am

      I admit that gingerbread is not one of my favorite flavors, but everyone else in the house would be over the moon with this dessert!

      Reply
      • Alisa Fleming on November 23, 2016 12:00 pm

        Really? Well, I have a straight up pumpkin pie for you, too, Amanda 🙂

        Reply
    8. Lindsey Willson on November 21, 2016 8:55 pm

      I really need to make this! It fits with all of the allergens we avoid. What a creative way to make a pie. Thank you so much for sharing!

      Reply
      • Alisa Fleming on November 23, 2016 12:00 pm

        So glad it hits the mark with your family Lindsey!

        Reply
    9. Leslie on November 21, 2016 6:18 pm

      Oh that looks so tasty! The cookies for the crust was a great idea.

      Reply
      • Alisa Fleming on November 23, 2016 12:01 pm

        Isn’t that genius?! I’m definitely making that one again for another pie.

        Reply
    10. Kelly @ TastingPage on November 21, 2016 5:39 pm

      So many great flavors in one pie. Even better on the vegan take!

      Reply
    11. Alexa on November 21, 2016 5:16 pm

      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.

      Reply
      • Alisa Fleming on November 23, 2016 12:01 pm

        Oh yes, that cafe! I must get the name of it from you. Yes, I think aquafaba is probably the best swap in pie I’ve seen yet for egg-free.

        Reply
    12. Cricket Plunkett on November 21, 2016 4:46 pm

      I would have never thought to use those cookies as a crust, even though they’re my favorite cookies. What a great idea!

      Reply
      • Alisa Fleming on November 23, 2016 12:02 pm

        Right? That’s the crafty Enjoy Life team at work with that inspiration.

        Reply
    13. Elizabeth DiBurro on November 21, 2016 4:23 pm

      I love the ingredients used for the pie crust. Adding the molasses is brilliant! I bet it really gives a great flavor to the ginger cookie crust! Thanks for sharing.

      Reply
      • Alisa Fleming on November 21, 2016 4:29 pm

        You really can’t ever go wrong with molasses. That’s one of my favorite sweeteners!

        Reply
    14. Dreena Burton on November 21, 2016 4:07 pm

      Alisa, what a cool idea to use those gingerbread cookies for the pumpkin base! We love the Enjoy Life line of products, and their mini-chips are fabulous.

      Reply
      • Alisa Fleming on November 21, 2016 4:29 pm

        Honestly, I’d never thought soft cookies would work in the crust – it was Enjoy Life’s original crust recipe – so we were surprised and pleased with how well it worked!

        Reply
    15. Amanda on November 21, 2016 3:49 pm

      This looks great! I have never used aquafaba, but it might be about time to give it a try!

      Reply
      • Alisa Fleming on November 21, 2016 4:29 pm

        For egg-free, it’s pretty cool and definitely worth trialing.

        Reply
    16. Rebecca @ Strength and Sunshine on November 21, 2016 10:08 am

      I just love anything gingerbread! So good to combine the 2 classic holiday flavor favorites

      Reply
      • Alisa Fleming on November 21, 2016 4:30 pm

        You and me both Rebecca!

        Reply
    17. Becky Striepe on November 21, 2016 10:05 am

      This looks so good! I love pumpkin pie.

      Reply

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