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Updated: Brûléed Maple Pumpkin Pie with Gingersnap Crust

Corrie Anderson

We are hosting Thanksgiving AGAIN this year, it feels like a dream come true!

One of my most favorite parts of being an adult is having control over our holiday plans. This year, we will be 11 people at our table. Having friends, my chosen family, surround us on holidays feels like the highest honor to me. I am BEYOND excited! Feeding friends and family is one of my favorite ways to say, I love you!!!

Now that there is a bebe on the way, holidays and traditions that Chris and I make are even more important than before!

That being said, I want to make sure everything we eat is as yummy as possible. I’ve been making Brûléed Maple Pumpkin Pie with Gingersnap Crust for YEARS and look forward to it every Thanksgiving!

I reworked the original recipe making it dairy free. I used coconut milk and Kite Hill unsweetened almond yogurt instead of heavy cream and crème fraîche, and coconut oil instead of butter. I use Whole Foods brand organic coconut milk in the place of milk for everything you can imagine. I have tested other brands but find the most consistent results with this one and there are no additives. Trader Joes is a little bit cheaper but MUCH runnier, which makes me think there is less fat content.

This pie filling is so delicious, that each eater deserves more filling. That was one of my take aways from this run-through and from what I remembered from last Thanksgiving. I’ve been using a generic glass pie pan that has been part of my cooking collection for over ten years, I’m not even sure how I came upon it. I either inherited it or it was part of a set we got for our wedding. Either way, it was time for an upgrade, so I bought an extra deep pie dish AND I CANNOT WAIT TO TRY IT.

One more note; through my attempts to only use ingredients from the bulk (plastic free!!) section, I have tried several types of sugar for the brûlée part of this recipe. Use finest ground sugar you can get! Larger crystals don’t work for brûlée very well!

So excited to share this updated recipe with you!

If you end up making this, please post a pic and tag me on Instagram —> @corrielanderson and comment below on how it turned out!! It would make my day!

p.s. This is my first post since May 3, 2017. Isn’t it crazy how much you can grow in over two years?

Brûléed Maple Pumpkin Pie with Gingersnap Crust 

Recipe Author: Corrie Anderson, with inspiration from Bon Appétit's Brûléed Bourbon-Maple Pumpkin Pie
Recipe Type: Dessert, Breakfast (don't act like you never...), Dairy Free
Serves: 6 - 8

Gingersnap Crust

  • 10 oz ginger snaps (or 1 box)

  • 1 - 2 tablespoons coconut sugar

  • 1/4 cup coconut oil, slightly cooled

  • 1 - 2 tablespoons of crystalized ginger, chopped (optional)

  • 1/8 teaspoon kosher salt

  • 1 egg

Maple Pumpkin Pie

  • 3 large eggs

  • 1 15-oz. can organic pumpkin purée

  • ¼ cup unsweetened almond yogurt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ⅛ teaspoon ground allspice

  • ¾ cup pure maple syrup, preferably grade B

  • ½ vanilla bean, split lengthwise, or 1 tsp. vanilla extract

  • 1 cup coconut milk*

  • 3 tablespoons granulated sugar

  1. Preheat oven to 350 degrees. Break up cookies and put them into food processor along with coconut sugar, coconut oil, ginger, and salt. Pulse until cookies are crumbled. Smoosh into pie pan.

  2. Bake for 12 minutes. Whisk one egg and paint the crust with the whisked egg, this will prevent the crust from getting soggy. Bake for 3 more minutes. Let crust cool completely before pouring pumpkin mixture.

  3. In a large bowl, whisk pumpkin puree, eggs, almond yogurt, cinnamon, salt, ginger, nutmeg, and allspice. Set aside.

  4. Pour maple syrup into small saucepan. Add vanilla extract or scrape seeds from vanilla bean into pan, and then put pod into your vanilla extract. Bring to a boil, and then simmer, stirring constantly until mixture thickens (about 2 - 3 minutes) and small puffs of steam start to release. Remove from heat, and add coconut milk to pan in three parts. Gradually mix maple cream into pumpkin.

  5. Place cooled pie crust onto a baking sheet, and pour in pumpkin mixture. Bake for 50 - 60 minutes, stopping half way to rotate pie pan. Pie is done when the center barely jiggles! Keep refrigerated until you're ready to serve!

  6. Before serving, sprinkle 3 tablespoons sugar onto pie and brûlée using your kitchen torch until top is dark brown. Pie can be made up to a day ahead!! Do not brûlée until right before serving!