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gluten free pumpkin pie

Gluten Free Pumpkin Pie With Gingersnap Crust

  • Author: Natalie Way
  • Total Time: 70
  • Yield: 8-10 slices 1x
  • Diet: Gluten Free


Gluten Free Pumpkin Pie With Gingersnap Crust is a must for your thanksgiving and holiday festivities. Full of warm delicious spices and pumpkin flavor. Simple ingredients and easy to make!



Pie Filling

  • 115 oz. can Libby’s Canned Pumpkin Puree
  • 2 eggs
  • 1/2 cup canned coconut cream – cream part only not the liquid
  • 1/2 tsp. vanilla extract
  • 1 tbsp. cornstarch
  • 1 cup sugar
  • 1/4 tsp. ginger spice
  • 1 tsp. pumpkin spice
  • 1/4 tsp. cloves
  • 1/2 tsp. cinnamon


Gingersnap Crust


  1. Preheat oven to 350 degrees.
  2. Spray large tart pan with cooking spray and set aside.
  3. Add gingersnap cookies to food processor and pulse on high until it makes a very fine crumb.
  4. Pour melted butter over the top of the crumb mixture and pulse again until thoroughly combined, scrape down the sides as needed.
  5. Next firmly press crumb mixture into tart pan and set aside.
  6. In a large bowl whisk together eggs.
  7. Add in the remaining pie filling ingredients and blend until smooth and no lumps.
  8. Pour pie filling into prepared pie crust give it a nice tap on the counter and bake for 45-55 minutes ( oven temperatures and time may vary ). Cover pie with foil for the last 15 minutes of baking.Β 
  9. Let completely cool before serving.
  10. Enjoy πŸ™‚
  • Prep Time: 20
  • Cook Time: 50
  • Category: american
  • Method: bake
  • Cuisine: dessert

Keywords: gluten free pumpkin pie with gingersnap crust