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Cut us another slice of gluten-free pie, please!

Gingerbread Pumpkin Pie

8 slices
prep time 20 mins. + bake time


Pie Crust:
Pie Filling:
  • 1- 15 oz. can of pumpkin
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • 2 flax eggs or 1/2 cup allergy-friendly yogurt
  • 2 tbsp tapioca flour/starch
  • 1/4 cup dairy-free milk


  1. Preheat oven to 350°F and lightly spray a 9-inch pie pan.
  1. Mix processed Gingerbread Spice Cookies with tapioca flour and brown rice flour. Cut in dairy-free butter using a fork until mixed in.
  2. Press mixture into a 9-inch pie pan. Place pie pan on a baking sheet and bake for 6 minutes to set the crust.
  3. Reset oven to 425°F.
  1. Combine tapioca, sugar, salt, cinnamon, cloves, and allspice in a small bowl. Set aside.
  2. Mix pumpkin with dairy-free milk and flax eggs. Add the sugar mixture until blended.
  3. Pour into pie crust. Bake for 15 minutes.
  4. Reduce temperature to 350°F, bake for another 50-55 minutes or until knife inserted near center comes out clean.
  5. Cool completely. Serve or refrigerate. Enjoy!