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Snickerdoodle Pumpkin Pie

Makes 1-10” pie


Pie Filling
  • 1 can pumpkin puree (not pumpkin pie filling!)
  • 1 c. dairy free milk
  • 1 T. vegan margarine, melted
  • ¾ c. brown sugar
  • ¼ c. arrowroot starch
  • 2 t. vanilla extract
  • 1 T. pumpkin pie spice
  • ½ t. salt


  1. Preheat oven to 350.
  2. Crumble the Snickerdoodle Cookies into the bowl of a small food processor. Pulse into fine crumbs.
  3. Add the cubes of margarine and the brown sugar and process until well mixed.
  4. Press into the bottom and up the sides of a 9” or 10” pie pan. Bake at 350 for 7 minutes or until fragrant.
  5. While the crust is baking make the filling by whisking everything together in one bowl. Pour into the par-baked crust, making sure to leave about ¼” height difference between the filling and the top of the crust on the edge.
  6. Bake at 350 for 40-50 minutes until filling is set and edges of crust are golden brown.
  7. Cool completely. Best served same day as baking- although crust can be parbaked ahead of time!