Pumpkin Spice Pie With Gingersnap Crust

Pumpkin Spice Pie With Gingersnap Crust

When it comes to holiday celebrations and traditions, it can be really difficult to stay on track with your Autoimmune friendly diet.  The temptation can lead to flare-ups, and that’s not how we want to ring in the new year.

Don’t worry! The elves at GLOW Natural Wellness have put together an amazing holiday recipe guide that will allow you to enjoy all of your holiday favorites, while also fully celebrating the magic of the holiday season. Oh, and as a bonus, even family and friends who don’t have food restrictions will gobble up these recipes and find them both delicious and satisfying.

That’s why this week, we’re sharing one of the most requested, and dare we say, most important, recipes of the holiday season.

My Autoimmune-Friendly Pumpkin Spice Pie with Gingersnap Crust. This pie is rich and creamy, while also being light and fluffy.  And that gingersnap crust takes it over the top.

This is a holiday dessert that anyone – regardless of food sensitivities (or lack thereof) – can enjoy!

10 ingredients · 50 minutes · 8 servings


  • 3/4 cup Arrowroot Powder
  • 1/4 tsp Sea Salt
  • 1 1/2 cups Pitted Dates (soaked in hot water for 5 minutes)
  • 2 tbsp Maple Syrup
  • 2 tbsp Coconut Oil
  • 1 1/2 tsp Ginger (fresh, grated)
  • 3 cups Pureed Pumpkin
  • 1/2 cup Maple Syrup
  • 1/4 cup Coconut Oil
  • 2 1/2 tbsps Gelatin
  • 1 1/2 tbsps Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Sea Salt


  1. Preheat the oven to 325 degrees F and grease an 8-inch spring-form pan with either lard or coconut oil. Drain the dates, and place the first 6 ingredients in a food processor and process for a minute, until a thick and sticky mixture forms. You may be able to do this in a high-powered blender using the tamper, but be sure to stop to scrape the sides and take breaks because it will be hard on the motor. Don’t over mix here — you want the dates to be slightly chunky and not completely incorporated.
  2. Transfer the mixture to the spring-form pan and spread evenly along the bottom with a spatula. Bake in the oven for 18 to 20 minutes, or until a knife comes out clean when gently inserted. Set aside to cool.
  3. Combine all of the filling ingredients, cold in a pot. Turn the heat on medium-low, and heat, stirring constantly, for 5 to 10 minutes. The mixture should liquefy and the gelatin should dissolve. If you still have some chunks after 10 minutes, transfer to a blender and blend for a few seconds to incorporate.
  4. Pour into the spring-form pan over the gingersnap crust. Place in the refrigerator to set for at least 3 hours. Serve as is or topped with coconut milk whipped cream.
  5. Please note: Do not add fresh ginger to the filling ingredients (it has an enzyme that breaks down the gelatin and will cause the cake not to set properly).  Also, this cake freezes well — if you don’t eat it all, don’t be afraid to freeze a few slices for later!

Want this recipe, along with all the recipes you’ll need to make your entire holiday meal? Want to make this recipe even faster and easier by using my AIP Pumpkin Pie Spice Blend? (Hint hint: If you’ve been jonesing for a pumpkin spice latte, there’s an Autoimmune-friendly recipe in this guide!)

Click here to access my Autoimmune Holiday Recipe Guide now!

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