Name: Eggless Pumpkin Pie With Gingersnap Crust Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 3 h 10 min
Yield: 8
Cuisine: American
Ingredients: Pumpkin Pie Filling; 15 ounces pumpkin puree (1 can); 14 ounces sweetened condensed milk (1 can); 2 tablespoons cornstarch; 2 tablespoons pumpkin pie spice; 1 tablespoon pure vanilla extract; Pie Shell; 1 cup gingersnap cookies- coarse crumbs; 1 cup mini pretzels - coarse crumbs; 8 tablespoons salted butter - melted; 2 tablespoon light brown sugar; 2 teaspoons ground cinnamon; 1 teaspoon ground cloves

Jump to Recipe

If you’re looking for the perfect pumpkin pie without eggs this is it!

The creamy pumpkin filling combined with a gingersnap pretzel crust creates a delightful treat that is sure to satisfy any pumpkin lover.

There is a small white plate with a piece of pumpkin pie with a ginger cookie and pretzel crumb crust on it. There is a dollop of white whipped cream and sprinkled cinnamon on top of the piece of pie. There is a stainless steel fork resting on the back of the plate. The plate is on a white marbled surface.

This eggless pumpkin pie is sure to be a holiday season favorite for those who prefer a vegetarian or egg free option dessert.

Whether you’re catering to a dietary restriction or just simply looking for a unique pumpkin pie, this delicious recipe is sure to please!

Simple Ingredients For This Delicious Pumpkin Pie

Pumpkin Pie Filling –

Pumpkin puree

Sweetened condensed milk

Cornstarch

Pumpkin spice

Vanilla extract

Ingredients For Gingersnap Pretzel Crust

There are two white medium size bowls. One has brown round cookies in it, the other has light brown mini pretzels in it. There is a small clear bowl with light brown sugar in it. There are two clear ramekins with brown powdered spices in them. There is a stick of wrapped butter in front of the bowls. Items are on a white marbled surface.

Pie Shell –

Gingersnap cookies

Mini pretzels

Salted butter

Light brown sugar

Ground cinnamon

Ground cloves

Helpful Tools / Equipment

Large bowls
Food processor
Hand mixer
Whisk
Spatula
Pie pan
Baking sheet
Measuring cup
Measuring spoons
Cooling wire rack
Oven mitts

Easy Pumpkin Pie Recipe

Gingersnap cookie crumbs in a round food processor. The lid is off the food processor. The food processor is on a white marbled surface.

Make The Gingersnap Pretzel Crust –

Preheat oven.

In a food processor, pulse the pretzels and gingersnaps into coarse crumbs.

In a large bowl mix the crumbs, melted butter, light brown sugar, ground cinnamon, and ground cloves.

Use a fork or whisk and combine until the mixture holds together.

Gingersnap cookies and pretzel coarse crumbs pressed into the bottom and sides of a pie pan. Pan is on a white marbled surface.

Spoon the crumb mixture into an ungreased 9-inch pie dish.

Use your fingers to gently press the mixture into an even layer on the bottom and sides of the pan.

Bake for 5-8 minutes.

Remove from the oven and let cool.

There is a large white bowl with orange colored pumpkin puree, white powdered cream of tartar, dark brown powdered spices, light yellow creamy condensed milk, and dark brown vanilla extract it. The bowl is on a white marbled surface.

Make The Pumpkin Pie Mix –

In a large bowl, add all the pie filling ingredients.

There is a white large bowl with an orange creamy mixture in it. The bowl is on a white marbled surface.

Use a hand mixer or a whisk and blend until you create a creamy texture.

There is a whole unbaked pumpkin pie with a gingersnap and pretzel crumb crust in a light tan pie pan. There is a pink silicone (rubber) shield partially covering the edges of the pie crust. Part of the pie shield is laying on the surface next to the pie pan. Items are on a white marbled surface.

Pour the pumpkin pie filling into the prepared pie crust, spreading it evenly.

Use pie shield if needed. (see Top Tips)

Place pie on the center rack of the oven and bake.

There is a whole baked pumpkin pie with a gingersnap and pretzel crumb crust in a light tan pie pan. The pan is on a black wire rack. The rack is on a white marbled surface.

Test the pumpkin pie for doneness. The center should have a slight jiggle. The pumpkin filling will continue to set as it cools.

Remove from the oven and let the pie cool on a wire rack before refrigerating or serving. (see Top Tips)

Serve chilled or at room temperature with whipped cream (homemade recipe below) or ice cream.

Sprinkle the top of the pie with cinnamon and enjoy this delicious dessert!

View Recipe Card Below For Complete Details And Ingredient Amounts

Top Tips

If the edges of the crust are brown or begin to brown too quickly, cover the crust rim with aluminum foil or a pie crust shield.

For best results, refrigerate the pie overnight to allow it to completely set and enhance the flavors.

How To Store

Store the pie in the refrigerator for 4-5 days, covered with aluminum foil or plastic wrap.

Let the pie come to room temperature before serving.

There is a slice of pumpkin pie with a gingersnap cookie and pretzel crumb crust on a white plate. A light brown pie pan with pumpkin pie in it is sitting next to the plate. There is a fringed cream color cloth napkin in the background. Items are on a white marbled surface.

Eggless Pumpkin Pie Recipe Variations And Substitutions

Key Ingredients

Pumpkin Puree – Not all canned pumpkin has the same flavor. Canned pumpkin is actually a combination of different squashes that is why for the best pumpkin pie flavor use a pure puree.

I used organic pumpkin puree from Trader Joe. Libby also has a wonderful pumpkin puree.

You can also make your own homemade pumpkin puree.

Sweetened Condensed Milk – I love the sweetness that condensed milk gives to this recipe and it aids in the thickening of the pie filling.

If you’re looking for a more dairy free pumpkin pie you can use full fat coconut milk or almond milk.

Cornstarch – This ingredient also acts as a thickening agent without changing the flavor. Potato starch, arrowroot starch, or tapioca starch (see FAQ’s) can be used.

Pumpkin Pie Spice – You can easily find pumpkin pie spice in most grocery stores or online. It is a mix of ground cinnamon, nutmeg, ginger, and cloves. (see FAQ’s)

Gingersnap Pretzel Pie Crust – This crust is the delightful twist on a classic dessert and easy to make.

Use your favorite gingersnap cookies and mini salted pretzels.

There are a variety of crusts that can be used: a traditional graham cracker crust, store-bought crust, vegan pie crust, or a gluten-free pie crust.

If you’re looking for a recipe for a regular pie crust, this recipe for a homemade pie crust is wonderful!

How To Make Whipped Cream

Combine ingredients (1 cup of cold heavy cream or heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon pure vanilla extract) in a chilled large bowl.

Using either a hand mixer or a stand mixer fitted with a whisk attachment, whip on medium high until medium peaks are formed, about 3-4 minutes.

Use immediately or cover and refrigerate up to 24 hours.

You definitely want the whipped cream to have a medium peak and not a soft peak to ensure the whipped cream isn’t to soupy.

On the other hand, be careful not to over whip creating stiff peaks. If that does happen, no worries. Just add a small amount of liquid cream to the mixture and gently fold it in throughly with a rubber spatula.

There is a slice of pumpkin pie with a gingersnap cookie and pretzel crumb crust on a white plate. There is a stainless steel fork resting on the back of the plate. A light brown pie pan with pumpkin pie in it and a second white plate with a slice of pie is in the background. Items are on a white marbled surface.

Frequently Asked Questions

What Can I Use Instead Of Pumpkin Pie Spice?

If you don’t have pumpkin pie spice on hand, no worries! You can easily substitute ground cinnamon, nutmeg, ginger and clove for the same comfy fall flavors.

To make your own pumpkin pie spice –

mix together 2 tablespoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves.

What Is Tapioca Starch?

Tapioca starch is a gluten-free flour that comes from the cassava plant.

It is use to thicken soups, stews, gravies, or as a wheat flour substitute for gluten-free baking.

What Is Arrowroot Starch?

Arrowroot powder is a starchy substance that’s extracted from the root of a tropical plant known as Maranta Aundinacea.

Often called arrowroot flour or arrowroot starch, it’s a white powdery starch that’s naturally gluten-free, grain-free, vegan, and paleo-friendly.

If you’re looking for delicious desserts for the holiday season, you have to try these recipes!

Easy Pecan Pie With Praline Topping Recipe

Mini Pecan Raisin Tarts – super easy and delicious!

Easy 5 Ingredient Delicious Meltaway Cookies – These literally melt in your mouth!

Crispy Old-Fashioned Molasses Cookies – a very old family recipe we make every holiday season

Easy Raspberry Shortbread Thumbprint Cookies With Sugar Glaze – Great for any special occasion

Easy Marbled Chocolate Chip Cookie Brownie Recipe

White Chocolate Chip Cheesecake With Raspberry Topping

Happy baking and enjoy a slice of this delicious eggless pumpkin pie with a gingersnap crust and savor the flavors of fall!

Yield: 8 to 10 slices

Eggless Pumpkin Pie With Gingersnap Crust Recipe

If you're looking for the perfect pumpkin pie without eggs this is it! The creamy pumpkin filling combined with a gingersnap pretzel crust creates a delightful treat that is sure to satisfy any pumpkin lover.

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 2 hours

Total Time 3 hours 10 minutes

Ingredients

Pumpkin Pie Filling
15 ounces pumpkin puree (1 can)
14 ounces sweetened condensed milk (1 can)
2 tablespoons cornstarch
2 tablespoons pumpkin pie spice
1 tablespoon pure vanilla extract
Pie Shell
1 cup gingersnap cookies- coarse crumbs
1 cup mini pretzels – coarse crumbs
8 tablespoons salted butter – melted
2 tablespoon light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves

Instructions

Move a rack to the middle height of the oven.
Preheat the oven to 350° F.
To Make The Crust – In a food processor, pulse the pretzels and gingersnaps into coarse crumbs.
Transfer the crumbs to a large bowl. Add the melted butter and the light brown sugar, ground cinnamon, and ground cloves.
Use a fork or whisk and combine until the mixture holds together when pinched and starts to look like dough.
Spoon the crumb mixture into an ungreased 9-inch pie dish.
Use your fingers to gently divide the mixture into an even layer on the bottom and sides of the pan. Follow with the flat bottom of a measuring cup or glass to firmly pack the bottom of the crust into the pan.
Bake for 5-8 minutes, then remove from the oven and let cool for at least 10 minutes.
To Make Pie Filling – In a large mixing bowl, add the pumpkin puree, sweetened condensed milk, pumpkin pie spice, salt, cornstarch, and vanilla extract.
Use a hand mixer or a whisk and blend until you create a smooth texture.
Pour the pumpkin pie filling into the prepared pie crust, spreading it evenly. (see Top Tips)
Place pie on the center rack of the oven and bake for approximately 45 to 50 minutes.
Test the pumpkin pie for doneness. Use oven mitts and move the pie pan just a little bit. The center should have a slight jiggle. You can also insert a toothpick in the center of the pie. If it comes out clean, the pie is ready. The pumpkin filling will continue to set as it cools.
Remove from the oven and let the pie cool on a wire rack for at least 2 hours before refrigerating or serving. (see Top Tips)
Serve chilled or at room temperature with homemade whipped cream or ice cream with a sprinkle of cinnamon and enjoy this delicious dessert!

Notes

Helpful Tools / Equipment

Large mixing bowls (2)

Food processor

Hand mixer

Whisk

Spatula

Pie pan

Baking sheet

Measuring cup

Measuring spoons

Cooling wire rack

Oven mitts

Top Tips

If the edges of the crust are brown or begin to brown too quickly, cover the crust rim with aluminum foil or a pie crust shield.

For best results, refrigerate the pie overnight to allow it to completely set and enhance the flavors.

How To Store

Store the pie in the refrigerator for 4-5 days, covered with aluminum foil or plastic wrap. Let the pie come to room temperature before serving.

Eggless Pumpkin Pie With Gingersnap Crust Recipe