Pumpkin Pie with Ginger Snap Crust (Vegan!)

I learned this fabulous pumpkin pie recipe in a Sur la Table cooking class last year, and it’s too good not to share:

For the crust: 

  • 1 1/2 cups gingersnap cookie crumbs
  • 2 to 3 tablespoons brown sugar
  • 4 tablespoons oil, such as grapeseed, corn, almond or walnut, plus extra for greasing

For the pie

  • 3 tablespoons cornstarch or arrowroot powder
  • 1/2 cup almond milk, plain or vanilla flavored
  • 2 3/4 cups solid pack pumpkin (about 400 g)
  • 1 cup sugar
  • Pinch of salt
  • 2 tablespoons oil
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves


To make the crust:

  1. Preheat the oven to 350 degrees. Grease a 9 to 9 1/2 inch pie pan with oil.
  2. Place the gingersnap crumbs and sugar in a food processor and with the machine running slowly add the oil. Process until everything is well mixed.
  3. Press evenly on bottom and up the sides of the pie pan. Bake for 10 to 15 minutes, or until just beginning to brown. Cool on a wire rack.

To make the filling and bake the pie:

  1. Place all the filling ingredients in a large bowl and whisk to combine thoroughly (a food processor works great for this as well). Pour the filling into the crust and bake at 350 degrees for 45 to 60 minutes, or until set and the top is browning in places. Cover the edges with foil if the crust begins to brown too much. Cool completely on a rack before serving.
  2. Tell me how much you LOVE it!


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This entry was posted in Recipes.

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