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    Home > Vegan Desserts

    Gingerbread Pie Crust

    By My Pure Plants on 11/02/2020 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This is the Perfect Pie Crust for any fall-flavored pie or cheesecake. It will make your Apple Pie or Pumpkin Cheesecake over-the-top delicious. Your whole kitchen will smell like gingerbread cookies. It is easy-to-make, only 5 ingredients, gluten-free and vegan. What else do you need? 

    Cake form from above showing the rolled out gingerbread pie crust dough

    Hands up, who loves pie season? Me! Me! My husband is busy making holiday dishes like Vegan Lentil Loaf or Hearty Vegan Beef Stew or Veggie Pot Pie. But I bake and bake and bake. Finally, it is not too hot to turn on the oven! Yeah! Have you seen my yummy Apple Crisp Pie or my Vegan Pumpkin Cheesecake? Those are my staples for fall. And both of them are ideal candidates to use this Gingerbread Pie Crust.

    ⇒ If you need an Easy 7-day VEGAN MEAL PLAN, click to download our free e-book with a shopping list. 

    Table of Contents hide
    1. What is Gingerbread Pie Crust?
    2. What do you need to make Gingerbread Pie Crust?
    3. How to make Gingerbread Pie Crust?
    4. How to roll out Gingerbread Pie Crust?
    5. Where can you use Gingerbread Pie Crust?
    6. FAQs and Substitutions
    7. More vegan dessert recipes
    8. Gingerbread Pie Crust

    What is Gingerbread Pie Crust?

    No, it is not ready-made gingerbread cookies that are dropped in a food processor with some butter and are pulsed to get crumbs. Nope. Not at all.

    It is a made from scratch pie crust that tastes and smells like soft gingerbread cookies.

    Gingerbread cookies are these soft cookies that are typically flavored with cinnamon, cloves, ginger, and nutmeg and sweetened with honey or molasses. You know when they are in the oven because the whole house just immediately smells like Christmas.

    It is the perfect pie crust to make any fall-flavored pie. If you need an example, check out below this drool-worthy photo of the Best Damn Vegan Pumpkin Cheesecake I’ve ever tasted. And yes, I used Gingerbread Pie Crust to make it even more special. 

    A slice of pumpkin cheesecake with gingerbread crust to show how does the pie crust looks in action

    What do you need to make Gingerbread Pie Crust?

    It is an easy-to-make, easy-to-roll, easy-to-handle pie crust with only 5 ingredients. This recipe is egg-free, dairy-free, refined sugar-free and gluten-free. So this gingerbread pie crust is one of the healthiest pie crust you can make.

    • oat flour
    • ground pecans or walnuts
    • molasses or maple syrup (honey if you’re not vegan)
    • ground flax seeds
    • spices: cinnamon, ginger, nutmeg, cloves (or pumpkin spice mix)

    I eat gluten-free for a long time now, so I use certified gluten-free flours. However, if you have regular all-purpose wheat flour, you can sub 1:1 for oat flour.

    Close-up of gingerbread pie dough to show the texture

    How to make Gingerbread Pie Crust?

    Do you want the quick method or the super-quick method? 

    The super-quick method is to drop all ingredients into a food processor and pulse until combined. However, this pie crust dough is so easy to handle, I usually use my hands to make it.

    First, you need to make the flax egg. I use 2 Tbsp ground flax seeds and 6 Tbsp water. If you wait for like 10 seconds, it becomes thick and rubbery. See in the photo #2 below, that it becomes like a thick paste.

    The next step is to combine the dry ingredients in a separate bowl: flour, finely chopped nuts, and spices (photo #1). Now, add flax egg and maple syrup to the dry ingredients (photo #2) .

    Finally, combine until you form a ball and the gingerbread pie dough doesn’t stick to the sides.

    • No need to chill!
    • No need to wait!
    • No need to knead!
    • You can roll it out immediately!

    Step photos to make gingerbread pie dough from above

    How to roll out Gingerbread Pie Crust?

    If I am working with any kind of pie crust, I always use two sheets of cling foil to make sure that the pie crust dough doesn’t stick to the rolling pin or to the board. This little trick guarantees me 100% success even if the dough is super crumbly. For a more eco-friendly approach, you can use a re-useable pie crust bag*.

    THIS PIE DOUGH is the easiest dough to roll out! No magic trick is needed!

    Why? Flax eggs give the dough great elasticity. It is the easiest dough you can work with seriously. I was over the moon happy when I got this pie crust dough to this consistency. Super easy to handle.

    Rolling out the gingerbread pie dough on a wooden board - from above

    Where can you use Gingerbread Pie Crust?

    For any pie or cheesecake, where you think the smell and the taste of gingerbread cookies would complement the filling:

    • Apple (I have a delicious Apple Crisp Pie recipe)
    • Pumpkin (I have the Best Damn Pumpkin Cheesecake recipe)
    • Sweet potato
    • Sour cherry

    Let us know in the comments what is your favorite combination! Below is another drool-worthy photo of the pie crust in action. I just can’t get enough of this pumpkin cheesecake recipe. 

    Pumpkin cheesecake with gingerbread pie crust sliced so you can see how the dough looks like in action

    FAQs and Substitutions

    What can I add instead of oat flour?

    I think oat flour works best here. I would imagine buckwheat or millet flour maybe. Nothing high starch as that will make the dough sticky. If you have regular all-purpose wheat flour (and you don’t need the crust to be gluten-free), you can use that 1:1 instead of oat flour.

    What other nuts can I use?

    Walnuts and pecans remind me the most of gingerbread, but you are welcome to substitute it with almonds or cashews. You can read about the variety of nut meals in our Gluten-free Flour Guide.

    Can I make this pie crust ahead of time?

    Yes, this Gingerbread Pie Crust keeps in the fridge overnight as a ball wrapped up in cling foil or in an airtight container. I recommend you roll it out only right before adding the filling.

    Can I freeze this pie crust?

    Yes, it freezes well. Again I recommend to freeze it as a ball wrapped up tightly.

    Cake form from above showing the rolled out gingerbread pie crust dough

    This Gingerbread Pie Crust recipe is vegan, so dairy-free and egg-free. It is also suitable for vegetarians, WFPB (whole foods plant-based) and gluten-free diets.

    ⇒ If you need an Easy 7-day VEGAN MEAL PLAN, click to download our free e-book with a shopping list. 

    More vegan dessert recipes

    You can browse through our Vegan and Gluten-free Dessert Recipes or check out

    • Vegan Gluten-free Chocolate Cake
    • Chocolate Peach Galette
    • Vegan Chocolate Pudding
    • Vegan Sweet Potato Brownies
    • Vegan Tapioca Pudding
    Glass pie pan with brown unbaked pie crust

    Gingerbread Pie Crust

    Emese Maczko
    This is the Perfect Pie Crust for any fall-flavored pie or cheesecake. It will make your Apple Pie or Pumpkin Cheesecake over-the-top delicious. Your whole kitchen will smell like gingerbread cookies.
    4.6 from 22 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Dessert
    Servings 1 9-inch pie
    Calories 998kcal

    Equipment

    • Food processor
    • Glass pie plate (9-inch / 23 cm)
    • Cake pan with removable bottom (9-inch / 23 cm)
    • Classic cake pan (9-inch / 23 cm)

    Ingredients
     
     

    • 1 cup Oat flour
    • ¾ cup Nut meal (ground walnuts or pecans) aka nut flour
    • 3 Tbsp Maple syrup or molasses
    • 2 Tbsp Ground flax or ground chia
    • ½ tsp Cinnamon
    • ¼ tsp Ginger
    Prevent your screen from going dark
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    Instructions
     

    • Combine ground 2 Tbsp flax or chia in a small bowl with 6 Tbsp fresh water. (It will thicken within a minute!)
    • Take another bowl and add all dry ingredients: oat flour, ground nuts, cinnamon, and ginger. Mix until combined.
    • Add the maple syrup and the thickened flax or chia egg. Mix it with your hand until you can form a ball and the dough no longer sticks to the sides. (You can use a food processor to finish even quicker!) - If it sticks too much, add 1 Tbsp oat flour.
    • You can roll it out the pie dough right away or place it in an airtight container (or wrap it in cling foil) and store it in the fridge overnight.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    Is it suitable for Upper Pie Crust?
    It is not really, as it can get really dry. It works best when the filling is nice and juicy. 
    What can I add instead of oat flour?
    I think oat flour works best here. I would imagine buckwheat or millet flour, maybe. Nothing high starch as that will make the dough sticky. If you have regular all-purpose wheat flour (and you don't need the crust to be gluten-free), you can use that 1:1 instead of oat flour.
    What other nuts can I use?
    Walnuts and pecans remind me the most of gingerbread, but you are welcome to substitute it with almonds or cashews.
    Can I make this pie crust ahead of time?
    Yes, this Gingerbread Pie Crust keeps in the fridge overnight as a ball wrapped up in cling foil or an airtight container. I recommend you roll it out only right before adding the filling. 
    Can I freeze this pie crust?
    Yes, it freezes well. Again I recommend freezing it as a ball wrapped up tightly. 

    Video

    Nutrition

    Nutrition Facts
    Gingerbread Pie Crust
    Amount Per Serving (1 9-inch pie crust)
    Calories 998 Calories from Fat 459
    % Daily Value*
    Fat 51g78%
    Saturated Fat 4.4g28%
    Polyunsaturated Fat 3.8g
    Monounsaturated Fat 0.8g
    Sodium 14.8mg1%
    Potassium 136.5mg4%
    Carbohydrates 115.6g39%
    Fiber 20.1g84%
    Sugar 37.9g42%
    Protein 29g58%
    Vitamin A 13.5IU0%
    Vitamin C 0.1mg0%
    Calcium 198.5mg20%
    Iron 7.8mg43%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally posted in Oct 2019, but was rewritten and republished with new photos and tips in Oct 2020. 

    2.8K shares

    Reader Interactions

    Comments

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    1. Alissa

      July 27, 2021 at 2:01 pm

      Can I use pumpkin seeds or sunflower seeds instead of tree nuts?

      Reply
      • My Pure Plants

        July 27, 2021 at 3:17 pm

        Hi Alissa, I haven’t tested it with seeds. If you can get them in the consistency of nut meal / almond flour then it may just work. Let me know if you do try it.

        Reply
    2. Eunice

      November 27, 2020 at 1:29 pm

      What temperature setting for the oven please.

      Reply
      • My Pure Plants

        November 27, 2020 at 7:32 pm

        I almost always bake at 350 Fahrenheit (180 degrees Celsius)

        Reply
    3. Cntrychk

      November 22, 2020 at 1:12 am

      HELP,
      I used 2T ground flax seed to 6T water, why did it not thicken?

      Reply
      • My Pure Plants

        November 22, 2020 at 8:20 am

        Have you used ground flax seeds? Whole flax seeds will not thicken.

        Reply
    4. Devi

      November 17, 2020 at 12:13 am

      This looks amazing and exactly what I was looking for. How long would you bake the crust if pre-baking for a no bake pie filling? Thank you!

      Reply
      • My Pure Plants

        November 17, 2020 at 8:28 am

        Hi Devi,

        Around 20 minutes or so before it turns too crispy and dry. You don’t really need a pie weight as there is no butter to melt and shrink the crust.

        Reply
    5. Stacey

      October 28, 2020 at 12:32 pm

      Can you use aquafaba instead of the flax egg? If so, how much ? Thanks.

      Reply
      • My Pure Plants

        October 28, 2020 at 1:14 pm

        I haven’t tried aquafaba with it. As I use 1 Tbsp ground flax with 3 Tbsp water, I would sub it with 3 Tbsp aquafaba per flax egg. Let me know how it turns out as I would love to have all possible substitutions.

        Reply
    6. Rochelle Winston Davies

      October 25, 2020 at 2:55 am

      So admittedly It, stumped. What is cling foil? Are you talking about plain old foil or something special?

      Reply
      • My Pure Plants

        October 25, 2020 at 9:41 am

        Hi, it is also called as clean plastic cling wrap. Like this one on Amazon*.

        Reply
    7. Diane

      December 17, 2019 at 6:11 pm

      I made the pie crust this morning, and it was so hard I could barely cut it with a knife. Is it suppose to be this hard? Followed the instructions exactly and even used a scale to measure the ingredients.

      Reply
      • My Pure Plants

        December 17, 2019 at 6:12 pm

        What was the filling? How long did you bake it with/without filling?

        Reply
        • Diane

          December 17, 2019 at 7:17 pm

          I’m going to try it again, I made a pumpkin pie and baked it for 60 minutes. It was still very tasty, I’m sure I done something wrong, perhaps I rolled it too thin. It’s still quite tasty

        • My Pure Plants

          December 17, 2019 at 8:07 pm

          It should be good with a pumpkin pie as this pie crust works the best with moist filling like cheesecake or pumpkin puree or custard. You don’t need to blind bake it, but try to fill the pie crust completely. If you baked it for 60 minutes, the parts where there were no filling, can get very hard for sure.

    8. Katie Crenshaw

      November 05, 2019 at 12:18 pm

      5 stars
      Brilliant! I can think of so many things this gingerbread pie crust would be great for! Can’t wait to make it!

      Reply
    9. Valerie

      November 05, 2019 at 11:52 am

      5 stars
      You can always tell when someone’s taken the trouble to use a freshly made pie crust! This is perfect for the upcoming holiday season.

      Reply
    10. Megan Ellam

      November 05, 2019 at 11:41 am

      5 stars
      Now this looks amazeballs and so does your whole pie. 5 star all the way x

      Reply
    11. Mahy

      November 05, 2019 at 11:37 am

      The way this pie crust looks makes me want to sing! 🙂 Can’t wait to use it for my next pumpkin pie creation or pretty much anything else that will require pie crust. So excited!

      Reply
    12. Danielle Wolter

      November 05, 2019 at 11:37 am

      5 stars
      I’m not much of a pie crust maker, but I’m sold on this gingerbread crust. i just LOVE gingerbread and can’t wait to try this out!

      Reply

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