spabettie

Vibrant Plant Based Recipes

  • Home
  • About
  • Privacy Policy
  • Terms & Conditions
Home » Baking » Vegan Pumpkin Pie Recipe

Vegan Pumpkin Pie Recipe

Last Updated July 11, 2019. Originally Posted November 21, 2012 By Kristina Sloggett 50 Comments

  • Share
  • Tweet

this Easy Vegan Pumpkin Pie Recipe is an updated twist combining traditional pumpkin pie with rich cheesecake – a new holiday favorite!

recipe originally published November 21, 2012

 

Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust @spabettie #vegan #glutenfree

Vegan Pumpkin Pie Recipe

My pie is made. The appetizer (you still have time to make this amazingness) and the salad (ooh, nostalgia!) will be made today.

The other dessert is made.

The ginger cranberry sauce was made. Then eaten. Then made again. Whew.

The champagne is chilling for brunch mimosas tomorrow, and the decks of cards are ready for playing after dinner.

The smell in the kitchen when the first ingredients of our family dressing recipe come together – that scent is the start of the holiday season for me!

The dressing will be served in that faded yellow Pyrex bowl that has been in our family for generations, and at every holiday table of my life.

Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust @spabettie #vegan #holiday

Easy Vegan Pumpkin Pie

When it comes to Thanksgiving dinner, I will sit and imagine this scene through the years:

  • seven year old Kristina perched on a stool watching Uncle John in my grandparents kitchen
  • twelve year old Kristina hovering around Grandpa Z and all the delicious sides
  • thirty year old Kristina watching my parents standing close and working together… even if I do not partake in the traditional food now, I have many memories around it.

Three dachshunds running around…

The annual viewing of National Lampoons Christmas Vacation…

Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust @spabettie #vegan

This year I get to have so many loved ones in the same room all day – Jason, my brother, my Dad, my mom and step-dad, one sister will be there while one will not (we will miss you guys, Kelly!), and with good memories, laughter and old stories retold, others will be there in spirit – Grandpa and Grandma Z, Uncle Dudley…

I am thankful for so much.

 

Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust @spabettie #vegan #glutenfree #dairyfree #dessert #holiday

 

Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust @spabettie

Happy Thanksgiving. Thank you.

 

 

Did You Make This Vegan Pumpkin Pie Recipe? 

Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes – thank you!

Yield: one 9 inch pie

Maple Pumpkin Cheesecake with Buttery Gingersnap Crust

Maple Pumpkin Cheesecake with Buttery Gingersnap Crust

Maple Cream Pumpkin Cheesecake with Buttery Gingersnap Crust is an updated twist combining traditional pumpkin pie with rich cheesecake - a new holiday favorite!

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 8 ounces gluten free gingersnap cookies
  • 1/3 cup pecans
  • 1/3 cup vegan butter, melted
  • 16 ounces vegan cream cheese
  • 1/3 cup maple syrup
  • 1 tablespoon vanilla paste
  • 1 tablespoon molasses
  • 2 tablespoons pumpkin pie spice
  • 1 (16 ounce) can pumpkin puree

Instructions

  1. Crumble cookies and pecans in food processor.
  2. Combine cookie crumbs with melted butter.
  3. Press into prepared (parchment lined) spring-form pan, set aside.
  4. In food processor, pulse to combine cream cheese, maple syrup, vanilla, molasses and pumpkin pie spice. Add pumpkin puree, continue to process until smooth.
  5. Pour over gingersnap crust, smooth into an even layer, hit pan against counter to release bubbles.
  6. Bake at 350 for 55-60 minutes.
  7. Turn oven off, leave cake in oven with door open another 20-30 minutes.
  8. Remove, cool completely before covering and storing in refrigerator.

Notes

dairy, egg, and gluten free, vegan recipe

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Food Processor
    Food Processor
  • Spatula Whisk Set of 6
    Spatula Whisk Set of 6
  • Springform Pan, 7 Inch
    Springform Pan, 7 Inch
  • Parchment Round
    Parchment Round
  •  Parchment Paper
     Parchment Paper

Nutrition Information:

Yield:

14

Serving Size:

one slice

Amount Per Serving: Calories: 256Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 145mgCarbohydrates: 14gFiber: 7gSugar: 10gProtein: 4g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

© Kristina Sloggett
Cuisine: American / Category: Dessert

 

about Kristina:

spabettieKristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more…

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

  • Share
  • Tweet

Filed Under: Baking, Dessert, Gluten Free, recipes, Vegan

« salted caramel cheesecake
Chocolate Bourbon Caramel Truffles »

Comments

  1. marsha taylor says

    September 17, 2014 at 5:45 pm

    Your recipe for Maple Cream pumpkin pie sounds wonderful as I am Canadian Maple syrup next to Poutine is our 2nd favourite food group. I’m having early Thanksgiving Sept. 20th, this year Thanksgiving is October 13th so to you and yours blessings . marsha taylor

    Reply
  2. Lauren says

    November 23, 2013 at 10:57 am

    I’m sick with a nasty cold and I’m being good by staying home, so that means I can still make cheesecake right? Looks wonderful and def making today. 🙂

    Reply
    • Kristina Sloggett says

      November 25, 2013 at 5:36 pm

      oh no! feel better SOON, and enjoy the cheesecake! 🙂

      Reply
  3. Heidi says

    November 20, 2013 at 2:29 pm

    This looks fabulous, but I have a few questions: I’m assuming the pecans get ground up with the cookies? They were never mentioned again!

    What deliciousness is drizzled on top?

    And where does one typically find vanilla paste (or is it something you made)?

    Many thanks — can’t wait to try it!

    Reply
    • Kristina Sloggett says

      November 21, 2013 at 8:21 pm

      OOPS ! yes, the pecans get processed with the cookies into the crust – thank you for catching that, I have updated the recipe! I made a caramel sauce (similar to this one, but added fresh ginger to spice it up).

      vanilla paste is simply another form of vanilla; it is not as easily found – although if you have a Williams Sonoma or similar store nearby, they carry it. You can sub an equal amount of pure vanilla extract in place of the paste if you cannot find it.

      hope that helps – enjoy! this is one of my favorite cakes, we will be having it again this year for Thanksgiving.

      Reply
  4. Zach says

    November 27, 2012 at 9:20 am

    I made this for our turkey day (actually made three of them, we had 26 people at our house!) and it is now going to be made at Christmas, probably New Year, and evermore! thanks for the tasty pie and happy holiday to you!

    Reply
    • Kristina Sloggett says

      November 28, 2012 at 9:19 am

      hi Zach! so happy to hear this, and wow, three! good for you, glad everyone enjoyed! happy holidays to you!

      Reply
  5. Shirley @ gfe says

    November 26, 2012 at 2:49 pm

    I have to agree with Terra; this pumpkin pie is gaspworthy!! This one will have to go on All Gluten-Free Desserts … All the Time for sure! 🙂

    Love all your Thanksgiving memories, dear. They made me flash back to some of my own. 😉

    xo,
    Shirley

    Reply
    • Kristina Sloggett says

      November 26, 2012 at 7:57 pm

      I would be honored if this was featured!

      I hope your Thanksgiving was a good one, my friend! XO

      Reply
  6. Lora @cakeduchess says

    November 25, 2012 at 7:39 pm

    I couldn’t remember if I left a comment here or not…oh.my.gosh. I adore this. I want a slice of this luscious pie right now. I want to bake it now but I will eat the whole thing by myself:)

    Reply
    • Kristina Sloggett says

      November 26, 2012 at 8:33 pm

      I cannot wait to make this one again – it was a last minute thing to make this with the maple cream… I had a request for a pumpkin pie, and you know I cannot do anything just traditional, as is… 😉

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

welcome! I’m Kristina

I am a voracious reader and chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
Read More…

As Seen In

As Seen In

We Love Quinoa

We Love Quinoa

We Love Kale

We Love Kale

Categories

Archives

As Seen In

As Seen In

Copyright © 2021 · spabettie, LLC