Crust made from gingersnap cookies; a soft, custardy pumpkin filling and a crisp crumble topping make three layers of fall heaven. Perfect for any autumn day, or the star of Thanksgiving desserts–this treat will not disappoint. This triple threat is allergy friendly and made without: wheat, gluten, dairy, egg, peanut or tree nuts. It’s also vegan! (Soy free option included.)
This post contains affiliate links.
Why I love this vegan pumpkin crumble pie.
First off–let’s get things straight. I don’t like pumpkin pie. The original that is. Bland crust, with a gelatinous pumpkin filling was just boring to me. It didn’t have enough texture and only having a firm puree filling reminded me of baby food.
So, I set out to fix everything I don’t love about it. First off–a bland crust. Yes, sometimes I like regular pie crust, but why have a crust that tastes mostly like butter when you can use crumbled gingersnap cookies? I want the cinnamon and ginger flavors in each and every single layer for maximum flavor.
Next, the filling. I like a softer set, custardy, almost pudding like filling. That way it’s creamier instead of a dense, thick filling.
Finally, a topping! Pumpkin pie NEEDS a crumble topping for some textural contrast. I know I put whipped topping for the pictures to make it look pretty, but honestly, it doesn’t need it because the crumble finishes it off so well. Either way, you’re winning. The oats, brown sugar and butter almost crystalize to make a delicious crunchy topping.
There, fixed. We’ve gone from not having pumpkin pie at Thanksgiving (I know! So unamerican!) to probably having this the rest of my life.
How is this pumpkin crumble pie gluten free?
If you need it to be gluten free like we do–thanks to my son’s wheat allergy and my husband’s gluten intolerance– then be sure to use certified gluten free gingersnap cookies, and certified gluten free oats.
If you don’t need it to be gluten free, feel free to use the same measurements of regular oats and regular gingersnap cookies. Just make sure the oats are old fashioned rolled oats.
How is this pumpkin crumble pie vegan?
If you can do dairy, go ahead and use either cream or a full fat milk and regular butter at the same measurements.
If you can do eggs, you can use three eggs and omit the flax seed. Usually when making a vegan egg, you stir the ground flax seed with water. I found in order for the pie to set up, that the flax seeds didn’t need the regular ratio of water to ground flax seeds. There is plenty of moisture from the pumpkin and milk for them to absorb and I felt it set up a bit better omitting half the water. I simply add the water with the wet ingredients, and the flax seeds with the dry.
What if I can’t use cornstarch for the pumpkin crumble?
Cornstarch is used to help the pumpkin pie filling set up. If you can’t use cornstarch, use arrowroot powder instead.
What flour do you use for the vegan crumble layer?
You are welcome to use my homemade gluten free flour blend. Mine does not include xanthan in it. Which is fine for this recipe as we don’t need the crumble to rise.
If you’d rather purchase a gluten free flour blend, I like to stick to ones that use: rice, potato and tapioca. I’ve found ones with sorghum in them do well too. Usually the pre-made blends include xanthan, and that’s fine.
How can I make this pumpkin crumble pie soy free?
The gluten free gingersnap cookies that I chose to use have soy in them. If you need this pumpkin crumble pie to be top-8-free and soy free, you can use another type of cookie base, like an Enjoy Life sugar crisp cookies, and then add 1 tsp of cinnamon and 3/4 tsp of ginger and it will be quite close.
Do you have options for the gluten free crust?
I know it can be hard to find certain specialty ingredients. Trust me–I live in Idaho, I get it! If you can’t find the MI-DEL gingersnap cookies that I used (not sponsored, just what I could find). Use Schar graham crackers (have soy) at the same amount, 8 ounces, and add 1 tsp of cinnamon and 3/4 tsp of ginger instead. Or, see the paragraph above for a 3rd option. And, if you don’t need it to be gluten free, use whatever gingersnap cookies you prefer.
Do you have other gluten free vegan pies?
Yes I do! I’m not a huge baked fruit fan, but I do love me some pie variations. I think you’ll love these as well:
- Gluten Free Vegan Triple Chocolate Pie
- Allergy Friendly Peach Pie
- Gluten Free Vegan Pumpkin Mousse
- Allergy Friendly No Bake Strawberry Jello Pie
- Gluten Free Vegan Frozen Raspberry Pie
- Gluten Free Vegan Lemon Cream Pie Bars
- Gluten Free Vegan Cherry Cobbler
- Gluten Free Vegan Strawberry Chocolate Galette
- Gluten Free Vegan Faux Pecan Pie
Do you have any other Thanksgiving recipes?
Yes, I do! I love food, so a holiday all about food should still be enjoyed whether you have food restrictions or not. I have an ENTIRE THANKSGIVING MENU that is allergy friendly. I’ve got everything from a turkey, mashed potatoes, sweet potatoes, sides, and pies. I hope it helps you figure out exactly what to serve and have a lovely holiday.
What gluten free vegan gingersnap cookies do you use?
I found a box of MI-DEL gluten free ginger snaps at my local Fred Meyer’s. I was excited to see that the only top allergen in the list of ingredients was “soy” which we can do. It wasn’t until I went to link it in the recipe that I started seeing on their official site it lists “egg whites”. So, I emailed them, worried.
- This was their response verbatim: “Our packaging will always contain the most up to date allergen and ingredient statements. Each statement is specific to a given product. No allergen or ingredient statement applies to all MI-DEL items. Read each package thoroughly.” So, if you do not feel comfortable using these cookies, check out my section above “Do you have options for the gluten free crust.”
I did reply asking if and when their website would be updated to reflect this and have not heard back. Because I’m not certain which version you would get on Amazon, I will not be linking to it in the recipe. I usually try to link products for your ease, but don’t dare in this case.
Here is a picture of the label I used, bought around November 4, 2020:
- 1/2 cup gluten free flour (see above)
- 3/4 cup gluten free old fashioned rolled oats
- 1/2 tsp cinnamon
- Pinch of salt
- 3/4 cup brown sugar
- 6 Tbsp of vegan butter chilled and cubed
- CREAMY PUMPKIN FILLING :
- 2 and 1/2 cups (20 oz) pumpkin puree (not pumpkin pie filling)
- 1 cup canned coconut milk full fat (found in the Asian isle)
- 2 tsp vanilla extract
- 5 Tbsp water
- 1/3 cup cornstarch
- 1 cup brown sugar
- 1 Tbsp pumpkin pie spice
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 Tablespoons ground flax meal
- GINGERSNAP CRUST:
- 1 (8 oz.) package of MI-DEL Ginger Snaps (be sure to read post above!)
- 1/2 cup (1 stick) vegan butter
Preheat your oven to 350 degrees F. Spray with a non-stick spray an 8 inch spring form pan and set aside. (A 9" would work too.)
Make the crust by placing the gingersnaps in a food processor with the butter and pulsing until it's a fine sand. (Alternatively, you can do this by placing the cookies in a zip top bag and crushing them by using a rolling pin. Once they're crushed, stir them in a bowl with melted butter.)
Place the crust inside the greased spring form pan, pressing it evenly and up the sides as much as the crust will go. Set aside.
In a large bowl, whisk together the wet ingredients: pumpkin puree, coconut milk, vanilla and water.
Next, add the dry ingredients: cornstarch, brown sugar, pumpkin pie spice, cinnamon, salt and ground flax meal.
Once everything is incorporated, pour it into the spring form pan on top of the crust.
In a small bowl, combine all of the crumble ingredients: gluten free flour, old fashioned rolled oats, cinnamon, salt, brown sugar and vegan butter. Use your hands to combine it thoroughly and set aside.
Place the spring form pan on top of a rimmed baking sheet, as some of the grease and oil will melt out. Place them in the oven, middle rack.
Bake for 30 minutes.
Take out and sprinkle the crumb topping on top.
Return to oven and bake for 30-40 minutes more. The center will still jiggle, but it shouldn't be too unstable.
Leave to cool until it's at room temperature, then refrigerate until set. It's best to do this overnight, or at a minimum four hours.
When ready to serve, you may want to top with CocoWhip, or homemade coconut whipped topping, or serve plain as it's delicious. Keep refrigerated 2-3 days.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 531Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 199mgCarbohydrates: 59gFiber: 1gSugar: 50gProtein: 1g
DON’T FORGET TO PIN THIS RECIPE, SO YOU DON’T LOSE IT. WHILE ON PINTEREST, BE SURE TO CHECK OUT MY MANY OTHER ALLERGY FRIENDLY & VEGAN PINTEREST BOARDS!