Vegan Gingerbread Pumpkin Pie

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.

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.

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

 

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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.

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