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!
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


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


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.


Calories: 390kcal | Carbohydrates: 55g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Sodium: 262mg | Potassium: 425mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8475IU | Vitamin C: 2.3mg | Calcium: 74mg | Iron: 3.6mg