Pumpkin Pie with Gingersnap Crust
Pumpkin Pie with Gingersnap Crust

A seasonal favorite for pumpkin pie lovers or if you are seeking a dairy-free holiday dessert. Spicy gingersnaps create the perfect crust for the creamy sweet pumpkin yonanas filling.


  • 8 oz. bag gingersnap cookies (approx. 34 small cookies. Look for gluten-free or vegan options.)
  • 4 Tablespoons coconut oil
  • Pumpkin Pie Yonanas (double this recipe)


  1. Preheat oven to 365 degrees
  2. In a food processor, pulse gingersnap cookies until they resemble fine grains of sand
  3. In a bowl combine gingersnap cookies and 4 Tablespoons coconut oil. NOTE: If coconut oil is solid place jar in pan of warm water until it liquefies
  4. Form crust in pie shell and 15-18 minutes
  5. After pie shell cools, spread the Pumpkin Pie Yonanas into the cooled pie shell, with a spatula.
  6. Freeze a minimum 4 hours or overnight
  7. Let pie thaw approximately 30 minutes before slicing.
Serves: 8