Gingersnap cookie crust, a soft custardy pumpkin filling, and a crunchy crumble topping create three layers of autumn bliss. Ideal for any fall day or as the centerpiece of Thanksgiving dessert, this allergy-friendly treat is made without wheat, gluten, dairy, egg, peanuts, or tree nuts — and it’s vegan. A soy-free option is also described below.
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Why I love this vegan pumpkin crumble pie
I wasn’t a fan of traditional pumpkin pie — bland crusts and dense, gelatinous fillings that lack texture felt like eating baby food. I redesigned the classic into something with bright, warming flavor and more contrast.
Instead of a plain butter crust, I use crushed gingersnap cookies so every bite carries cinnamon and ginger. The filling is custardy and soft-set, more like a creamy pudding than a heavy, dense pie. Because of allergies in my family, the recipe is eggless and dairy-free.
Finally, a crunchy crumble topping adds the textural contrast pumpkin desserts need. Oats, brown sugar and butter (vegan or regular depending on your needs) crisp up during baking and provide a satisfying finish. I sometimes add a dollop of whipped topping for photos, but the crumble alone is plenty.
How is this pumpkin crumble pie gluten free?
To keep the pie gluten free, use certified gluten-free gingersnap cookies and certified gluten-free old fashioned rolled oats. If gluten is not a concern, you can use regular gingersnaps and rolled oats in the same amounts.
If you prefer a different base, a gluten-free graham cracker crust also works well with the same measurements.
How is this pumpkin crumble pie vegan?
The recipe is vegan to accommodate dairy and egg allergies. I use canned full-fat coconut milk in the filling and vegan butter in the crust and crumble. If you tolerate dairy, substitute cream or whole/heavy milk for the coconut milk and use regular butter in the same amounts.
If you use eggs, you can replace the flax mixture with three eggs and omit the flax meal. For this eggless version I use ground flax meal but reduce the added water because the pumpkin and milk provide plenty of moisture for the flax to absorb, helping the pie set.
Substitutes for cornstarch
Cornstarch helps the eggless pumpkin filling set. If you cannot use cornstarch, substitute an equal amount of arrowroot powder.
What flour to use for the crumble
You can use a homemade gluten-free flour blend that omits xanthan or a store-bought gluten-free blend based on rice flour, potato starch and tapioca flour. Blends with sorghum also perform well. I don’t recommend almond flour here because this recipe is designed to be free of tree nuts.
How to make this soy free
Some gluten-free gingersnaps contain soy. If you need a top-8-free, soy-free crust, substitute Enjoy Life-style sugar crisp cookies or another soy-free cookie and add 1 teaspoon cinnamon and 3/4 teaspoon ground ginger to mimic gingersnap flavor.
Options for the gluten-free crust
I prefer a cookie crust because it’s easy — no rolling, chilling, blind-baking or pie weights. If MI-DEL gingersnaps are unavailable or you prefer another option, use gluten-free graham crackers (8 ounces) and add 1 teaspoon cinnamon and 3/4 teaspoon ground ginger. If you don’t need the pie to be gluten free, any gingersnap cookies you like will work.
If you want a classic baked pie crust and can tolerate milk, consider a gluten-free pie crust from a trusted source. A crustless version is possible, but without a crust the soft-set filling won’t hold a slice well; serve it in glasses or small cups topped with crumble instead.
Can this be made sugar free?
I don’t recommend attempting this recipe as sugar-free. Coconut sugar might work as a partial substitute for brown sugar, but liquid sweeteners such as maple syrup would alter the texture and likely prevent the filling from setting properly.
Storage
Cool the pie to room temperature, then cover and refrigerate. The pie keeps well for 2–3 days chilled; for best texture refrigerate overnight to fully set before serving.
What to serve with this dessert
This pie is excellent on its own. For extra indulgence, top with vegan whipped cream (homemade from chilled coconut cream or a store-bought option), vegan heavy whipping cream alternatives, or a scoop of vegan vanilla ice cream.
Can I use fresh pumpkin puree?
I haven’t tested this with homemade pumpkin puree. The recipe uses canned pumpkin puree (not pumpkin pie filling). If you choose to use fresh puree, adjust moisture as needed and note results may vary.
Other gluten-free vegan pies
If you like allergy-friendly pies, try other recipes in this collection including triple chocolate pie, peach pie, pumpkin mousse pie, frozen raspberry pie, lemon cream pie bars, cherry cobbler, strawberry chocolate galette, faux pecan pie, and a gluten-free vegan apple tart variation.
Recommended gingersnap cookies
I used MI-DEL gluten-free ginger snaps that I found locally. Labeling can change; always read the package to confirm ingredients and allergens. If you’re unsure, use one of the alternative cookie options mentioned above.
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