The Ultimate Gluten-Free Vegan Pumpkin Crumble Pie: An Allergy-Friendly Fall Delight

Experience the magic of autumn with our incredible Gluten-Free Vegan Pumpkin Crumble Pie. This recipe features a delightful gingersnap cookie crust, a luxuriously soft and custardy pumpkin filling, and a perfectly crisp crumble topping, creating three layers of pure fall heaven. Whether you’re seeking a comforting dessert for a cozy autumn evening or the standout star for your Thanksgiving feast, this treat promises to impress. What makes this triple-layered wonder truly special is its allergy-friendly nature, crafted without wheat, gluten, dairy, egg, peanuts, or tree nuts. Plus, it’s completely vegan! (We even include a soy-free option for those with additional dietary needs.)

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Why This Allergy-Friendly Pumpkin Crumble Pie Will Become Your New Favorite

Let’s be honest: traditional pumpkin pie can sometimes be a bit… uninspiring. For years, I found myself skipping it during holiday gatherings. The typical bland, often soggy crust combined with a dense, gelatinous pumpkin filling just didn’t offer the exciting textures or bold flavors I craved. It often reminded me more of baby food than a decadent dessert!

Determined to transform this classic, I embarked on a mission to fix everything I disliked about the standard recipe. My goal was to create a pumpkin pie that was not only incredibly delicious but also completely allergy-friendly, catering to common dietary restrictions without sacrificing taste or texture. The result is a pie that boasts three distinct, flavorful layers, each contributing to an unforgettable experience. This isn’t just a dessert; it’s a celebration of autumn’s best flavors, perfected for everyone to enjoy.

A Gingersnap Crust That Delivers Big Flavor

Why settle for a plain, butter-forward pie crust when you can have a crust bursting with flavor? My first innovation was to ditch the traditional pastry for a crushed gingersnap cookie crust. This simple swap instantly elevates the pie, infusing every bite with warm notes of cinnamon, ginger, and other festive spices. It’s a game-changer that adds a delightful crunch and a depth of flavor that a plain crust simply can’t match. It’s also incredibly easy to make, saving you the fuss of rolling, chilling, and blind baking. This foundational layer sets the stage for the exquisite flavors to come, making it truly irresistible.

A Creamy, Custardy Pumpkin Filling – No Eggs Needed!

Next, let’s talk about the filling. I prefer a pumpkin filling that is soft, custardy, and almost pudding-like, offering a creamy mouthfeel rather than a thick, dense texture. Given our family’s egg allergies, developing an eggless pumpkin pie filling was a necessity. Through careful experimentation, I perfected a blend that achieves that luxurious, melt-in-your-mouth consistency using plant-based ingredients. This filling is rich, perfectly spiced, and wonderfully smooth, providing a comforting contrast to the crisp crust and crumble. It’s everything you love about a classic pumpkin pie, but with a superior texture and completely free of eggs and dairy.

The Essential Crumble Topping for Perfect Texture

Finally, the topping! In my opinion, a pumpkin pie truly *needs* a crumble topping. It provides that essential textural contrast that takes the pie from good to extraordinary. Made with oats, brown sugar, and vegan butter, this crumble bakes into a delightful, almost crystallized layer of delicious crunch. While a dollop of whipped topping (as pictured) certainly adds visual appeal, this pie honestly doesn’t need it because the crumble finishes it off so perfectly. The interplay of the crisp crumble with the creamy filling and spiced crust creates a harmonious bite every time. This pie went from being an absent dish at our Thanksgiving table (I know, so un-American!) to a cherished staple that we’ll likely enjoy for years to come. Get ready for what might be the best pumpkin pie you’ve ever tasted!

Making Your Pumpkin Crumble Pie Gluten-Free

For those of us navigating gluten sensitivities or wheat allergies, such as my son’s wheat allergy and my husband’s gluten intolerance, ensuring this pumpkin crumble pie is truly gluten-free is paramount. The key lies in selecting certified gluten-free ingredients for both the crust and the crumble.

When choosing your gingersnap cookies for the crust, always opt for a certified gluten-free brand. Similarly, for the crumble, make sure to use certified gluten-free old-fashioned rolled oats. The “certified” label is crucial as it indicates the product has been tested to meet strict gluten-free standards, minimizing the risk of cross-contamination.

If gluten isn’t a concern for you or your guests, feel free to use conventional oats and regular gingersnap cookies with the same measurements. Just ensure your oats are old-fashioned rolled oats for the best crumble texture.

Should gingersnap cookies not be to your liking, or if you prefer a different base, a gluten-free graham cracker crust makes an excellent alternative. Always remember to check labels to confirm gluten-free certification, especially for those with severe allergies.

Crafting a Delicious Vegan Pumpkin Pie

Our family’s dairy and egg allergies mean that all my baking is happily vegan. This pumpkin crumble pie is no exception, and it achieves its creamy texture and rich flavor using wonderful plant-based alternatives.

For the luxurious filling, I incorporate full-fat canned coconut milk, which provides the necessary richness and creaminess without any dairy. You’ll typically find it in the Asian foods aisle of your grocery store. The crust and crumble topping benefit from vegan butter, which mimics the flavor and texture of traditional butter beautifully. There are many excellent vegan butter brands available today, so choose your favorite.

Replacing eggs in baking often involves flax seeds, which create a “flax egg” when combined with water. For this pie’s filling, I discovered a unique adjustment. While a standard flax egg usually calls for a specific water-to-ground flax seed ratio, this recipe benefits from omitting half the water. The pumpkin puree and coconut milk provide ample moisture, allowing the flax seeds to absorb and set the pie perfectly without extra liquid. I simply add the ground flax seeds with the dry ingredients and the specified water amount with the wet ingredients, ensuring a creamy, well-set filling.

Of course, if dairy and eggs are part of your diet, you can easily adapt this recipe. Replace the canned coconut milk with an equal amount of cream, whole milk, or heavy cream. For the vegan butter, simply use regular butter in the same measurements. If using eggs, you can incorporate three large eggs into the filling and omit the ground flax meal. These substitutions will still yield a fantastic pie, though I highly recommend trying the vegan version for its unique and satisfying results.

Navigating Setting Agents: Cornstarch Alternatives

In this eggless pumpkin pie, cornstarch plays a vital role in helping the filling set beautifully, giving it that soft, custardy texture without eggs. However, if cornstarch is an ingredient you need to avoid due to allergies or dietary preferences, there’s an excellent alternative available.

You can seamlessly substitute cornstarch with arrowroot powder. Arrowroot powder is a fantastic gluten-free and grain-free thickener that works very similarly to cornstarch in terms of its setting properties. Simply use the same measurement of arrowroot powder as you would cornstarch, and your pie filling will achieve the desired consistency. Both work by thickening the liquid ingredients as they heat, providing the stable structure needed for a perfect pie slice.

Choosing the Right Flour for Your Vegan Crumble Layer

The crumble topping is a crucial element for texture and flavor in this pumpkin pie. When it comes to flour, especially for a gluten-free recipe, the choice can significantly impact the outcome. I typically use my own homemade gluten-free flour blend, which is specifically formulated without xanthan gum. For a crumble, xanthan gum isn’t necessary because we don’t need the topping to rise or have an elastic structure; we’re aiming for a crumbly, crisp texture.

If you prefer to purchase a gluten-free flour blend, I recommend looking for ones that primarily contain a combination of rice flour, potato starch, and tapioca flour. These starches and flours work well together to create a light yet binding texture in crumbles. Blends that include sorghum flour also tend to perform excellently. Many commercially available gluten-free flour blends will include xanthan gum, which is perfectly fine for this recipe. It won’t negatively affect the crumble; it just isn’t strictly required.

A crucial note for those with nut allergies: none of my recipes, including this one, utilize almond flour or other nut flours. My focus is on creating truly allergy-friendly options, making this a safe choice for families managing nut sensitivities.

Achieving a Soy-Free Pumpkin Crumble Pie

While this recipe is designed to be free from common allergens like gluten, dairy, egg, peanuts, and tree nuts, some gluten-free products, like the gingersnap cookies I initially used, can contain soy. For those who need this pumpkin crumble pie to be completely top-8-free and soy-free, careful ingredient selection is key, particularly for the crust.

If soy is an allergen you need to avoid, you’ll want to choose an alternative cookie base for your crust. A great option is to use Enjoy Life sugar crisp cookies. These cookies are certified gluten-free and free from many major allergens, including soy. To capture the warm, spiced flavor profile of gingersnaps, simply crush the Enjoy Life cookies and then add 1 teaspoon of ground cinnamon and 3/4 teaspoon of ground ginger to the crust mixture. This adjustment will yield a delicious and safe soy-free crust that perfectly complements the pumpkin filling. Always double-check ingredient labels on all packaged goods to ensure they meet your specific dietary requirements.

Exploring Gluten-Free Crust Options and Alternatives

I confess, I have a strong preference for cookie crusts. They are undeniably simpler to make than traditional pastry crusts – no rolling, no chilling butter, no blind baking, and no fussing with pie weights. It’s a huge time-saver and guarantees a consistently delicious result. However, I understand that finding specific specialty ingredients can sometimes be a challenge, especially if you don’t live near a large health food store. Trust me, living in Idaho, I completely get it!

If you’re unable to find the MI-DEL gingersnap cookies I used (note: I’m not sponsored, they were just what I found and worked for us), there are excellent alternatives:

• Schar Graham Crackers: You can use Schar gluten-free graham crackers (please note these do contain soy) in the same amount – 8 ounces. To replicate the gingersnap flavor, add 1 teaspoon of ground cinnamon and 3/4 teaspoon of ground ginger to the crushed crackers before mixing with vegan butter.
• Enjoy Life Cookies (Soy-Free): As mentioned above, for a soy-free option, use Enjoy Life sugar crisp cookies with added cinnamon and ginger.
• Conventional Gingersnaps: If gluten isn’t a concern for you, feel free to use any regular gingersnap cookies you prefer.

For those who prefer a classic, homemade baked pie crust and can tolerate dairy, my blogger friend from There is Life After Wheat has a fantastic gluten-free pie crust recipe. This offers a more traditional experience if you’re up for the challenge.

Lastly, if you’re thinking about a crustless pumpkin pie, I would recommend transforming this recipe into individual servings. The soft-set, dairy-free pumpkin pie filling is quite delicate and won’t hold its shape without a crust to contain it. Serving it in tall glasses with the crumble topping would be a beautiful and delicious presentation, perfect for single portions!

Can This Eggless Pumpkin Pie Recipe Be Made Sugar-Free?

Creating an allergy-friendly dessert often involves significant adjustments to traditional recipes. We’ve already ventured quite far from the typical structural requirements of pumpkin pie by eliminating dairy, eggs, and gluten. Given these extensive modifications, I strongly advise against attempting to make this recipe sugar-free as well.

Sugar plays a crucial role not only in flavor but also in the overall structure and texture of baked goods and fillings. Altering the sugar content further could destabilize the pie, leading to an unpredictable outcome. While you *might* be able to get away with using coconut sugar as a direct substitute, I cannot guarantee the results, as I prioritize moderation in all things and have only tested this recipe with brown sugar. I definitely wouldn’t recommend swapping in liquid sweeteners like maple syrup or agave, as they would introduce too much moisture, throwing off the delicate balance of the filling and preventing it from setting properly. For the best results and to ensure the pie holds its shape and texture, it’s best to stick to the recommended sugar content.

Storing Your Perfect Egg-Free Pumpkin Pie

Proper storage is essential to keep your delicious egg-free pumpkin pie fresh and enjoyable. Once your pumpkin pie crumble has fully cooled to room temperature, it’s crucial to transfer it to the refrigerator. To prevent it from drying out or absorbing unwanted odors, make sure to cover it tightly. You can use either aluminum foil or plastic wrap, ensuring it’s sealed completely around the pie dish. Stored this way, your pie will remain fresh and delightful for 2-3 days, perfect for enjoying leftovers or making it ahead for an event.

Serving Suggestions: What to Pair with This Perfect Dessert

This easy vegan pumpkin pie recipe is truly a stand-alone star – it’s absolutely delicious on its own, with its delightful combination of crust, creamy filling, and crisp crumble. However, if you’re looking to elevate the experience further, there are several fantastic allergy-friendly options to serve alongside it:

• Homemade Vegan Whipped Cream: For a light and airy topping, you can easily make your own vegan whipped cream using chilled full-fat coconut cream. It’s surprisingly simple and adds a touch of elegance.
• Store-Bought Vegan Whipped Topping: If convenience is key, many excellent pre-made vegan whipped creams are available. Brands like CoCoWhip by SoDelicious are fantastic choices. I’ve also had great success recently with homemade whipped cream made from plant-based heavy whipping creams by Silk and Country Crock – they whip up beautifully!
• Vegan Ice Cream: A scoop of your favorite vegan vanilla ice cream melting slightly over a warm slice of pie is pure bliss. Feel free to experiment with other flavors like cinnamon, caramel, or even a spiced pecan vegan ice cream for an extra layer of indulgence.

Any of these additions will complement the rich flavors of the pumpkin pie beautifully, making your dessert even more memorable.

Can I Use Fresh Pumpkin for This Recipe?

While fresh pumpkin puree offers a lovely homemade touch, I specifically developed this recipe using canned pumpkin puree. I have not tested this particular recipe with fresh or homemade pumpkin puree, and I generally recommend sticking to canned for consistent results. Canned pumpkin puree has a specific moisture content and density that is crucial for the pie’s texture and setting ability. It’s also important to note that you should use pure canned pumpkin (sometimes labeled “100% pure pumpkin”) and *not* canned pumpkin pie filling, which already contains spices and sweeteners that would alter this recipe’s flavor profile. Use whatever brand of pure canned pumpkin you feel most comfortable with, ensuring it contains no added ingredients.

Discover More Gluten-Free Vegan Pie Recipes

While I may not be the biggest fan of baked fruit pies, I absolutely adore creating and enjoying a variety of unique pie variations, especially during the festive holiday season. If you loved this pumpkin crumble pie, I’m confident you’ll find these other allergy-friendly and vegan desserts equally delightful for your Thanksgiving day feast or any special occasion:

• 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

For more inspiration from other talented bloggers, check out Salted Plains’ vegan coconut cream pie. Or, if you can have eggs and dairy but need a carb-free option, Texan Erin’s Crustless Pumpkin Pie is a great choice.

Planning Your Allergy-Friendly Thanksgiving Menu

Absolutely! I wholeheartedly believe that holidays centered around food, like Thanksgiving, should be fully enjoyed by everyone, regardless of dietary restrictions. That’s why I’ve curated an ENTIRE THANKSGIVING MENU that is completely allergy-friendly. This comprehensive plan covers everything you need for a festive and worry-free holiday meal, from the main course to delightful sides and, of course, delicious pies like this one.

You’ll find recipes for a succulent turkey, creamy mashed potatoes, sweet potatoes, a variety of festive side dishes, and a selection of pies to complete your spread. My aim is to help you confidently plan and execute a spectacular holiday meal where everyone feels included and can safely indulge. I sincerely hope this resource assists you in determining exactly what to serve and helps you create truly lovely and memorable holiday celebrations!

A Note on Gluten-Free Vegan Gingersnap Cookies: A Word of Caution

Finding reliably allergy-friendly packaged goods can sometimes be a challenge, and it’s essential to be vigilant about ingredient labels. I previously found a box of MI-DEL gluten-free ginger snaps at my local Fred Meyer’s store. At the time of purchase (around November 4, 2020), the label on the physical package listed “soy” as the only top allergen, which worked for our family’s needs. I was excited to share this find and intended to link directly to it in the recipe.

However, when I visited their official website to grab the link, I noticed that their online ingredient list for the same product included “egg whites.” This discrepancy immediately raised a red flag, as it directly contradicted the packaging I had in hand and posed a significant concern for families with egg allergies. I promptly emailed MI-DEL for clarification.

• Their verbatim response 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 statement emphasizes the importance of reading individual packages, it still leaves an ambiguity regarding website accuracy and potential product variations. I followed up, asking if and when their website would be updated to reflect current packaging, but unfortunately, I have not received a response. Because I cannot be certain which version of the product you might receive, especially when purchasing online (e.g., from Amazon), I have chosen not to link directly to this specific product in the recipe card. While I typically strive to provide convenient links for ingredients, safety must always come first, and I wouldn’t dare risk it in this case.

For transparency, here is a picture of the label from the MI-DEL cookies I used and purchased:

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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