Ultimate Gluten-Free Vegan Pumpkin Crumble Pie: An Allergy-Friendly Fall & Thanksgiving Dessert

Imagine three exquisite layers of pure autumn delight: a spiced crust crafted from crushed gingersnap cookies, a luxuriously soft and custardy pumpkin filling, and a delightfully crisp, buttery crumble topping. This isn’t just another dessert; it’s a symphony of fall flavors and textures, meticulously designed to be perfect for any crisp autumn day or to proudly take center stage as the star of your Thanksgiving dessert spread. This incredible treat is not only incredibly delicious but also thoughtfully allergy-friendly, made without common allergens such as wheat, gluten, dairy, egg, peanuts, or tree nuts. Plus, it’s completely vegan, with a convenient soy-free option included to cater to even more dietary needs. Prepare to impress and savor every guilt-free bite!

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Why This Gluten-Free Vegan Pumpkin Crumble Pie Is a Game Changer

Let’s be honest, traditional pumpkin pie often leaves much to be desired. For years, I considered it a rather uninspiring dessert – a bland, often soggy crust paired with an overly dense, gelatinous pumpkin filling that frankly reminded me more of baby food than a decadent holiday treat. It lacked depth, textural contrast, and the vibrant spice notes I craved from a true fall classic. This personal dissatisfaction drove me to reinvent the wheel, addressing every single element that fell short in the traditional version, especially given my family’s extensive list of food allergies.

My mission was clear: transform the humble pumpkin pie into something truly extraordinary. First, the crust. Why settle for a plain, butter-forward pie shell when you can elevate it with the vibrant, spicy kick of crushed gingersnap cookies? This innovative crust not only offers a burst of cinnamon and ginger flavor in every bite but also eliminates the fuss of traditional pastry-making – no rolling, chilling butter, or blind baking required. It sets the perfect foundation for a truly memorable dessert, ensuring maximum flavor from the very bottom layer.

Next, the filling. I envisioned something far creamier and more inviting than a thick puree. My goal was a softer set, custardy, almost pudding-like consistency that melts in your mouth, providing a luxurious experience. Achieving this without eggs was a crucial challenge due to our allergies, but the result is a rich, smooth, and deeply flavorful filling that redefines what an eggless pumpkin pie can be. It’s comforting and utterly irresistible.

Finally, the crowning glory: a topping! A truly great pumpkin pie, in my opinion, desperately needs a crumble topping to introduce essential textural contrast. While I often include a dollop of whipped topping for visual appeal in photos, honestly, this pie doesn’t strictly need it because the crisp, buttery crumble finishes it off so perfectly. The blend of oats, brown sugar, and vegan butter bakes into a delightful, almost crystallized layer that provides that satisfying crunch against the soft filling. It’s a winning combination that ensures every forkful is an adventure in taste and texture.

And there you have it – problem solved. We’ve gone from skipping pumpkin pie at Thanksgiving (a truly un-American act, I know!) to eagerly anticipating this glorious creation for years to come. Prepare yourself for the best pumpkin pie experience you’ve ever had, perfectly tailored for everyone, even those with significant dietary restrictions!

Crafting a Perfectly Gluten-Free Pumpkin Crumble Pie

For families like mine, where a wheat allergy for my son and a gluten intolerance for my husband are daily realities, ensuring our food is genuinely gluten-free is paramount. To make this pumpkin crumble pie completely gluten-free, the key lies in selecting certified gluten-free ingredients. Specifically, you’ll want to use certified gluten-free gingersnap cookies for the crust and certified gluten-free old-fashioned rolled oats for the crumble topping. It’s important to note that while oats are naturally gluten-free, they are often processed in facilities that also handle wheat, leading to cross-contamination. Opting for certified varieties guarantees their purity.

If gluten is not a concern for you or your guests, feel free to use standard gingersnap cookies and regular old-fashioned rolled oats in the same measurements. Just ensure your oats are indeed old-fashioned rolled oats for the best texture in the crumble.

Should gingersnap cookies not be to your liking, or if you simply prefer a different flavor profile, a gluten-free graham cracker crust makes an excellent alternative. It offers a slightly different, yet equally delicious, base that complements the pumpkin filling beautifully. Just be sure to check the labels for any hidden allergens, especially if you have other dietary restrictions.

Mastering a Deliciously Vegan Pumpkin Crumble Pie

With my son’s dairy and egg allergies, all of our baking endeavors are crafted to be entirely vegan. This commitment extends to every ingredient in this incredible pumpkin crumble pie, ensuring it’s safe and enjoyable for everyone. For the rich, custardy filling, I rely on canned full-fat coconut milk, which provides the necessary creaminess and body without any dairy. You’ll typically find this in the Asian foods aisle of your local grocery store.

In both the gingersnap crust and the crisp crumble topping, vegan butter is my go-to choice. Modern vegan butters have come a long way in replicating the texture and flavor of traditional dairy butter, making them ideal for baking. Popular brands like Miyoko’s Kitchen, Earth Balance, or Country Crock Plant Butter work wonderfully here.

To achieve the perfect set for our eggless pumpkin pie, we utilize ground flaxseed as a natural binder. When making a vegan “egg” substitute, typically you mix ground flaxseed with water. However, for this specific pumpkin filling, I discovered that the usual ratio of water to ground flaxseed isn’t necessary. The pumpkin puree and coconut milk already contribute ample moisture, allowing the flaxseeds to hydrate and do their binding work effectively with less added water. I simply add the specified amount of water with the wet ingredients and the ground flax seeds with the dry ingredients. This subtle adjustment helps the pie set up beautifully, resulting in that desired soft, custardy texture without any eggy flavor or ingredients.

For those who can consume dairy and eggs, you can easily adapt this recipe. Simply substitute the canned coconut milk with an equal amount of heavy cream, whole milk, or a cream alternative. For the butter, swap the vegan butter for regular dairy butter in the same measurements. If eggs are not an issue, you could try using three large eggs in the filling instead of the flaxseed meal, though I have not personally tested this version as our focus is strictly vegan.

Cornstarch Alternatives for Your Eggless Pumpkin Pie Filling

Cornstarch plays a vital role in this eggless pumpkin pie recipe, acting as the primary thickening agent that helps the filling achieve its perfect, custardy set. Without eggs, we need a reliable way to ensure the pie holds its shape beautifully once chilled. If cornstarch is not an option for you, whether due to an allergy or preference, arrowroot powder (also known as arrowroot starch) is an excellent, direct substitute. You can use it in the same quantity as cornstarch, and it will perform similarly to achieve that lovely, soft consistency.

Choosing the Right Gluten-Free Flour for the Crumble Topping

When it comes to the vegan crumble layer, the choice of gluten-free flour can make a difference in texture and flavor. You are absolutely welcome to use my homemade gluten-free flour blend, which I’ve carefully developed to be free of common allergens, including xanthan gum. For this specific recipe, not having xanthan gum in the blend is perfectly fine, as we don’t need the crumble to rise; we’re aiming for a crisp, crumbly texture.

If you prefer the convenience of a store-bought gluten-free flour blend, I recommend selecting one that primarily features a combination of rice flour, potato starch, and tapioca flour. These blends tend to yield excellent results in baking, providing a light yet sturdy structure. I’ve also found that blends containing sorghum flour perform very well, contributing a pleasant texture and subtle flavor. Many pre-made gluten-free flour blends already include xanthan gum, which is perfectly acceptable for this crumble topping and won’t negatively impact the outcome.

It’s important to note that you won’t find almond flour or any other nut flours recommended in my recipes. Due to severe tree nut allergies within my family, all of my creations are meticulously developed to be nut-free, ensuring they are safe for those with similar dietary restrictions. This commitment means you can confidently bake this pie knowing it aligns with nut-free requirements.

Tips for a Soy-Free Gluten-Free Vegan Pumpkin Crumble Pie

While this recipe is designed to be largely allergy-friendly, some gluten-free gingersnap cookies available on the market may contain soy. If your dietary needs require this pumpkin crumble pie to be entirely top-8-free and specifically soy-free, you’ll need to make a small adjustment to the crust.

Instead of using gingersnap cookies that might contain soy, you can create a delicious and safe alternative by using another type of plain, gluten-free cookie as your base. A fantastic option is Enjoy Life sugar crisp cookies, which are well-known for being free of many common allergens, including soy. To achieve that signature gingersnap flavor profile, simply crush these cookies as directed and then mix in 1 teaspoon of ground cinnamon and 3/4 teaspoon of ground ginger with your vegan butter. This will bring you very close to the original gingersnap taste, ensuring your pie is both delicious and completely soy-free. Always double-check ingredient labels to ensure compliance with all your specific dietary requirements.

Exploring Gluten-Free Crust Options Beyond Gingersnaps

I have a particular soft spot for cookie crusts – they are undeniably convenient! I love bypassing the traditional pie crust complexities: no rolling out dough, no chilling butter, no blind baking, and no fiddling with pie weights. It simplifies the baking process immensely, especially when juggling multiple dishes or managing allergies. However, I completely understand that finding specific specialty ingredients can be a challenge. Living in Idaho, I’m very familiar with the hunt for niche products!

If the MI-DEL gingersnap cookies (which I used and are not a sponsored item, just what was available to me) are difficult to source in your area, don’t worry, you have excellent alternatives. You can use Schar gluten-free graham crackers (note: these do contain soy) in the same quantity (8 ounces). Just crush them and then mix in 1 teaspoon of cinnamon and 3/4 teaspoon of ground ginger to infuse that warm, spiced flavor into your crust. For a third option, refer back to the paragraph above for the Enjoy Life cookie base if you need a soy-free solution. Of course, if gluten isn’t a concern for you, feel free to use any regular gingersnap cookies you prefer.

For those who appreciate the classic touch and can consume dairy, you might consider making a traditional baked homemade pie crust. My fellow blogger friend from There is Life After Wheat offers a fantastic gluten-free pie crust recipe that you could try. Just remember to ensure any butter or milk used aligns with your dietary needs.

Alternatively, if you’re thinking of a crustless pumpkin pie, I would strongly advise making this recipe into individual cups or servings. This specific dairy-free pumpkin pie filling has a very soft, custardy set, meaning it won’t hold its shape as a freestanding slice without the support of a crust. Serving it in tall glasses or ramekins with the crumble topping elegantly sprinkled on top would be a beautiful and practical presentation.

Can This Eggless Pumpkin Pie Be Made Sugar-Free?

We’ve already ventured quite far from the typical structural requirements of traditional pumpkin pie baking by successfully removing dairy, eggs, and gluten. Adding another major modification, such as making it entirely sugar-free, would introduce significant challenges that I haven’t explored. Therefore, I would not recommend attempting to convert this recipe into a completely sugar-free version.

You might have some success by swapping out the brown sugar for coconut sugar, as it offers a similar granular texture and caramel notes. However, I cannot guarantee the outcome, as I personally believe in moderation with all things and have only tested this recipe using brown sugar, which provides the best flavor and setting properties. I would definitely advise against substituting liquid sweeteners like maple syrup or agave nectar, as these would add too much moisture to the filling, potentially preventing it from setting properly and disrupting the delicate balance of the recipe.

Storing Your Gluten-Free Vegan Pumpkin Crumble Pie

Proper storage is key to maintaining the freshness and integrity of your delicious gluten-free vegan pumpkin crumble pie. Once the pie has cooled completely to room temperature after baking, it’s essential to transfer it to the refrigerator. Cover it securely with either aluminum foil or plastic wrap to prevent it from drying out or absorbing any odors from other foods in your fridge. Stored this way, your pie will remain fresh and delightful for 2-3 days, ready to be enjoyed whenever a craving strikes.

Perfect Pairings: Toppings for Your Vegan Pumpkin Pie

This easy vegan pumpkin pie recipe is wonderfully delicious on its own, a complete dessert experience from crust to crumble. However, for those who love an extra touch of indulgence, there are several fantastic allergy-friendly topping options to elevate your serving.

• Homemade Vegan Whipped Cream: You can easily whip up a luxurious batch of homemade vegan whipped cream using chilled full-fat coconut cream. Simply scoop the thick cream from a can of refrigerated full-fat coconut milk and whip it until light and fluffy.
• Store-Bought Vegan Whipped Topping: For ultimate convenience, many excellent store-bought vegan whipped toppings are available. Brands like SoDelicious’ CoCoWhip are a popular choice, offering a ready-to-serve, dairy-free option.
• Plant-Based Heavy Whipping Cream: I’ve also recently been delighted by the versatility of vegan plant-based heavy whipping creams from brands like Silk and Country Crock. These can be whipped just like dairy cream to create a rich, customizable topping.
• Vegan Vanilla Ice Cream: Last but certainly not least, a generous scoop of your favorite vegan vanilla ice cream melting slightly on a warm slice of pie is an absolute classic combination that never disappoints.

Using Canned vs. Fresh Pumpkin Puree

For this particular recipe, I exclusively use canned pumpkin puree. It’s crucial to ensure you’re grabbing pure pumpkin puree and *not* canned pumpkin pie filling, as the latter already contains sweeteners and spices that would alter the carefully balanced flavors of this recipe. Canned pumpkin puree provides a consistent texture and moisture content, which is vital for the pie’s structure and set, especially when working with eggless and dairy-free formulations. I haven’t personally tested this recipe with fresh or homemade pumpkin puree, as the variable moisture levels can sometimes impact baking results significantly. Feel free to use your preferred brand of canned pumpkin puree.

More Allergy-Friendly Vegan Dessert Recipes to Enjoy

While I might not be the biggest fan of traditional baked fruit pies, I absolutely adore exploring various pie and dessert variations, especially during the festive holiday season. If you’re looking for more allergy-friendly treats to round out your Thanksgiving day feast or simply to enjoy throughout the year, I’m confident you’ll fall in love with these delightful options:

• 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
• Ina Garten’s Apple Tart made gluten-free vegan (easier than regular apple pie!)
• Gluten Free Dairy Free Peppermint Pie

Additionally, if you’re keen to explore recipes from other talented bloggers, Salted Plains offers a delightful vegan coconut cream pie. Or, if you can enjoy eggs and dairy and are looking for a carb-free option, Texan Erin’s Crustless Pumpkin Pie is a fantastic choice.

A Complete Allergy-Friendly Thanksgiving Menu

I absolutely adore food, and the holidays, especially Thanksgiving, are a perfect excuse to celebrate with delicious meals. My philosophy is that everyone, regardless of food restrictions, should be able to enjoy a fantastic feast. That’s precisely why I’ve curated an ENTIRE THANKSGIVING MENU that is thoughtfully designed to be allergy-friendly.

This comprehensive menu covers all the traditional holiday favorites, meticulously adapted to accommodate common food allergies. You’ll find everything you need, from a perfectly roasted turkey and creamy mashed potatoes to delectable sweet potato dishes, a variety of savory sides, and, of course, a selection of incredible pies, including this pumpkin crumble masterpiece. I sincerely hope this detailed meal plan provides you with clear guidance and inspiration, helping you plan and execute a truly joyous and worry-free holiday gathering for everyone at your table.

Important Note on Gluten-Free Vegan Gingersnap Cookies

When sourcing ingredients for allergy-friendly baking, vigilance is key. I initially found a box of MI-DEL gluten-free ginger snaps at my local Fred Meyer’s store. I was excited, as the label prominently listed “soy” as the only top allergen, which aligns with my family’s dietary allowances. However, when I later went to link the product on their official website for this recipe, I noticed their site listed “egg whites” as an ingredient. Naturally, this raised a significant concern, prompting me to email the company for clarification.

• Their response, verbatim, was: “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.”

While this explanation suggests package labels are the most accurate, the discrepancy between their physical product label (purchased around November 4, 2020) and their website is concerning for those with severe allergies. I did follow up asking when their website would be updated to reflect accurate information but have not yet received a reply. Because I cannot be certain which version of the product you might receive if purchased online, especially via a marketplace like Amazon, I have chosen not to link directly to it in this recipe. While I typically strive to provide convenient product links for ease of use, I prioritize safety and transparency in such critical cases. Please refer to the section above, “Do you have options for the gluten free crust?”, for alternative cookie base suggestions that might be safer or easier to verify for your specific needs.

Here is a picture of the label I used, bought around November 4, 2020, which stated soy as the only top allergen:

Gluten Free Vegan Pumpkin Crumble Pie

Yield:
8 slices

Prep Time:
15 minutes

Cook Time:
1 hour

Additional Time:
8 hours

Total Time:
9 hours 15 minutes

Crust made from gingersnap cookies, a soft/custardy pumpkin filling and a crisp crumble on top 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.)

Ingredients

• CRUMBLE:
• 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

Instructions

*Be sure to read above the recipe for any questions you might have.*

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.

Notes

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Crumble adapted from Oh, Sweet Basil. Pumpkin base adapted from Paleo Running Mama

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

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