Amazing Hazelnut Pumpkin Pie Recipe (Vegan)

This amazing Hazelnut Pumpkin Pie recipe is the ultimate in holiday desserts! Healthy Pumpkin Pie recipes are best when they’re made dairy-free and egg free. See tips below for transforming eggless pumpkin pie into a gluten free pumpkin pie. Make this dairy free pumpkin pie for the holidays or any time of the year!

A slice of vegan pumpkin pie on a white plate with a fork next to it. The text above it reads: Vegan Pumpkin Pie with Hazelnut Cream.

When I first became vegan, I knew I would have to make my favorite pumpkin pie recipe vegan. It had to happen! Is pumpkin pie without eggs even possible? Is a non dairy pumpkin pie a thing? The short answer is absolutely!

How to Make Hazelnut Pumpkin Pie

This yummy hazelnut Pumpkin Pie without egg is easy to make! Let’s start with the Gingersnap Cookie Crust.

Step One: Gingersnap Cookie Crust

First, place the gingersnap cookies in a food processor and pulse until a course meal is formed.

Add the vegan butter, coconut oil and ginger and pulse for a few more seconds until combined.

Press into a pie pan, pushing the crust up to the sides of the pan. Set aside.

Step Two: Hazelnut Pumpkin Pie Filling

For the Vegan Pumpkin Pie Custard, Heat your oven to 350F.

Place the pumpkin puree, silken tofu, hazelnut creamer, brown sugar, corn starch, and pumpkin pie spice in a food processor. Pulse until smooth, pushing down the ingredients as needed.

Pour the pumpkin pie custard into your prepared pie crust and use a spatula to smooth the top.

Step Three: Bake

Place the pie in the center of the oven and bake for 50 minutes, until the custard is firm and the crust is a dark golden brown.

Remove from the oven and allow to cool before serving with Hazelnut Cream.

Step Four: Cream Topping

For the Hazelnut Cream Topping, begin by placing the hazelnut creamer in the fridge along with the bowl you’ll be using for mixing and the mixer paddles.

When everything is good and cold, pour the dairy-free creamer into the bowl and using your mixer, mix on high until light and bubbly. Add the xanthan gum and coconut oil. Mix on high for about 5 minutes. You won’t achieve high peaks on this cream, but the flavor is well worth it and it adds a perfect touch to this recipe.

See? This no egg pumpkin pie recipe is just so easy!

A slice of pie with cream on the top and a fork next to it.

Of course you could make this Vegan Pumpkin Pie with a Coconut Whipped Topping. It would be beautiful sitting on top of this pie.

But I really had a hankering for a hazelnut cream, poured in dollops over the pie.

The idea of a Gingersnap Cookie Crust and a ginger-infused Pumpkin Pie Custard topped with Hazelnut Cream came to me on a sleepless night recently so I knew it had to happen. And I’m so glad it did.

A slice of pumpkin pie in the foreground on a white plate, the rest of the pie is behind it. A spoon drizzles cream over the top.

What I Love About This Vegan Pumpkin Pie

If you haven’t figured this out by now, I like food. But more than anything I like really good food! But more than that I like really good food that’s not too hard to make. And even better than that is really good food that’s not too terribly hard to make with ingredients I can find at my local grocery store!

Wow. That was a lot. I think I’ll go have a slice of pie now.

This gf pumpkin pie has it all — it’s tasty, easy to make, looks beautiful on a plate, and tastes fresh every time I go for a bite.

Besides, pumpkin is full of lots of healthy nutrition such as beta carotene.

Anyway, if you’re looking for a dairy free pumpkin pie for your family dinner dessert table, look no more!

A bite of dessert on a fork.
Use gluten free crust to make a gluten free vegan pumpkin pie!

Expert Tips

Use these expert tips to make this eggless pumpkin pie perfect every time!

  • You’ll see vegan butter in the ingredients. I used Earth Balance.
  • This recipe uses a gingersnap cookie crust, but you can use my flaky vegan pie crust recipe. Pour the pumpkin custard into an unbaked pie crust and follow this recipe to bake
  • To make this a gluten free dairy free pumpkin pie, use gluten free cookies to create a vegan gluten free pie crust
  • Serve this best vegan pumpkin pie with vegan Coconut Whipped Cream!
  • If you don’t have access to silken tofu, you can substitute an equal amount of firm or medium tofu.

Love Vegan Pies?

Sure, you love vegan pumpkin pie recipes, but that means you want even more delicious vegan pie recipes! Here’s some of the most popular vegan pies here:

A slice of vegan pumpkin pie with a slice behind it and more cream.

See? It’s easy to make pumpkin pie with no eggs. You may wonder why you thought you needed them in the first place!

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Ginger Pumpkin Pie with Hazelnut Cream and Gingersnap Cookie Crust

Hazelnut Pumpkin Pie with Ginger Cookie Crust

This Hazelnut Pumpkin Pie is made with a tasty gingersnap cookie crust! It's such a delicious twist on the traditional recipe. It's so easy to make and so delicious – no one will ever guess that it's dairy-free!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Hazelnut Pumpkin Pie, Pumpkin Pie, Vegan Pumpkin Pie
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 390kcal
Author: Namely Marly

Ingredients

Gingersnap Cookie Crust

  • 40 gingersnap cookies
  • 3 tablespoons vegan butter
  • 2 tablespoons coconut oil
  • 1 teaspoon dried ginger

Pumpkin Pie Custard

  • 15 oz can of pumpkin puree
  • 12 oz container of firm silken tofu
  • ¾ cup hazelnut dairy-free creamer (Silk Hazelnut Soy Creamer)
  • ½ cup brown sugar
  • 3 tablespoons cornstarch
  • 2 teaspoons pumpkin pie spice

Hazelnut Cream Topping

  • 1 cup hazelnut dairy-free creamer
  • ¼ teaspoon xanthan gum
  • 1 teaspoon coconut oil

Instructions

For the Gingersnap Cookie Crust:

  • Place the gingersnap cookies in a food processor and pulse until a course meal is formed.
  • Add the butter, coconut oil and ginger and pulse for a few more seconds until combined.
  • Press into a standard 9" pie pan, pushing the crust up to the sides of the pan. Set aside.

For the Pumpkin Pie Custard:

  • Preheat oven to 350F.
  • Place the pumpkin puree, silken tofu, hazelnut creamer, brown sugar, corn starch, and pumpkin pie spice in a food processor. Pulse until smooth, pushing down the ingredients as needed.
  • Pour the pumpkin pie custard into your prepared pie crust and use a spatula to smooth the top.
  • Place the pie in the center of the oven and bake for 50 minutes, until the custard is firm and the crust is a dark golden brown.
  • Remove from the oven and allow to cool before serving with Hazelnut Cream.

For the Hazelnut Cream Topping

  • Begin by placing the hazelnut creamer in the fridge along with the bowl you’ll be using for mixing and the mixer paddles.
  • When everything is good and cold, pour the dairy-free creamer into the bowl and using your mixer, mix on high until light and bubbly. Add the xanthan gum and coconut oil. Mix on high for about 5 minutes. You won’t achieve high peaks on this cream, but the flavor is well worth it and it adds a perfect touch to this recipe.

Recommended Equipment

Nutrition Facts
Hazelnut Pumpkin Pie with Ginger Cookie Crust
Amount Per Serving
Calories 390 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g30%
Sodium 262mg11%
Potassium 425mg12%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 28g31%
Protein 5g10%
Vitamin A 8475IU170%
Vitamin C 2.3mg3%
Calcium 74mg7%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

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10 Responses to Amazing Hazelnut Pumpkin Pie Recipe (Vegan)

  1. This recipe is just perfect for my family since my youngest is egg allergic. I’m so making this soon. Pinned!

    • Absolutely! Just be sure to cover it with some plastic wrap or put it in a container so the top doesn’t dry out. I hope you love this as much as we do!

    • Hi Esri. I used a standard 9″ pie pan for this recipe. Thanks for your comment – I made a note in the recipe too.

  2. Cool. It would also be good to know how much the gingersnaps weigh. I guessed with some Graham crackers, and was a little short. BTW, I looked at a couple of other pie recipes in here, and none of them had a pie tin size. But I made the pie this morning, and will find out how it is this afternoon.

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