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Ginger Snap Vegan Pumpkin Pie

  • Author: Vicky & Ruth
  • Prep Time: 45 minutes (includes soaking time)
  • Cook Time: 55 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10 servings 1x


Do you wanna learn how to make vegan pumpkin pie from scratch? Check out this super easy recipe. So rich and creamy, who needs eggs or evaporated milk?!



1 cup boiling water

2/3 cup raw cashews

30 vegan ginger snap cookies

1- 9inch frozen vegan pie shell

1 tbsp coconut oil, melted

1-15oz can pumpkin puree

1/4 cup canned coconut milk

2 tbsp brown sugar

2 tbsp maple syrup

3 tsp corn starch

2 tsp pumpkin pie spice (or to taste)

1/2 tsp cinnamon (or to taste)


Soak the cashews in the boiling water for 30 minutes

In the meantime, place 15 ginger snap cookies in the food processor and pulse until they're finely ground. Transfer the crumbs to the bottom of the pie shell, spreading them evenly, and set aside. Repeat the process with the remaining 15 cookies, adding the melted coconut towards the end, so the crumbs are evenly coated. Transfer to a  bowl and set aside

Preheat the oven to 350F

Drain the cashews well and transfer them to the food processor. Add the pumpkin puree, coconut milk, brown sugar, maple syrup, corn starch, pumpkin pie spice and cinnamon and process until smooth and creamy. Pour the mixture over the pie crust and bake for 40 minutes. After 40 minutes, remove the pie from the oven, sprinkle the remaining cookie crumbs evenly on top and return to the oven to bake for another 15 minutes. Let it cool completely and refrigerate until ready to use

  • Category: Dessert
  • Method: Baking


  • Serving Size: 1 slice
  • Calories: 331
  • Sugar: 13.4
  • Sodium: 152.5
  • Fat: 19.6
  • Saturated Fat: 9.2
  • Unsaturated Fat: 8.3
  • Trans Fat: 0
  • Carbohydrates: 36.4
  • Fiber: 2.6
  • Protein: 4.8
  • Cholesterol: 0