Eggless Pumpkin Pie With Gingersnap Crust Recipe

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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.

Prep time: 20 minutes
Bake time: 50 minutes
Chill time: 2 hours
Total time: 3 hours and 10 minutes
Servings: 8 to 10 slices

What You’ll Love

Simple ingredients with bold fall flavor – The combination of pure pumpkin, war spices, and a buttery gingersnap crust makes every bite taste like autumn.
Easy to make – The crushed gingersnaps create a simple, flavorful crust that comes together in minutes.
Make ahead friendly – This pie sets beautifully after chilling, making it perfect for prepping the day before Thanksgiving or any fall gathering.

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!

Ingredient Notes

Cream cheese, canned pumpkin, sweetened condensed milk, cinnamon and vanilla extract for making pumpkin pie filling.

Cookies and pretzels with butter, cinnamon, and sugar for pie crust.

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. Swap in coconut milk or almond milk to make it dairy-free friendly.
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.

Step-by-Step Instructions

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 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 un-greased 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 in a preheated oven until done. 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 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 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.

Laura Belle’s 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.

Storaging

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.

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.

More Must Try Delicious Pumpkin Recipes

Easy Pumpkin Bread Made With Spice Cake Mix – Tender, moist, loaded with chocolate chips, crunchy pecans, and topped with a maple glaze.
Libby’s Classic Pumpkin Roll – A timeless dessert that is perfect for the fall season or holiday gatherings!
Pumpkin Cheesecake with Sour Cream Topping – Pumpkin, cinnamon, pecans, and cloves bring all the best fall flavors into one delicious dessert.
Easy Libby’s Pumpkin Bars With Penuche Frosting – Soft, spiced pumpkin cake meets a caramel-like brown sugar frosting, the perfect melt-in-your-mouth treat.
Baked Pumpkin-Apple Oatmeal with Pecans – Made with simple ingredients and straightforward steps, this baked oatmeal recipe is really easy to whip up.
Pumpkin Ice Cream – Turn a can of pumpkin into creamy homemade ice cream with this easy 7 ingredient pumpkin ice cream recipe from Cooking with Carlee.

Yield: 8 to 10 slices