Gluten-Free White Chocolate Pumpkin Pie
Adapted from a recipe by David Venable in Back to the Table
  • 30 small gingersnaps (1.5 cups of crumbs)*
  • 2 tablespoons coconut sugar**
  • Small pinch of table salt
  • 5 tablespoons unsalted butter, melted
Pumpkin Filling
  • 3 large eggs
  • 1 15-ounce can pumpkin puree
  • ½ cup heavy cream
  • ½ cup coconut sugar***
  • 1 teaspoon ground cinnamon
  • ½ teaspoon table salt
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
White Chocolate Whipped Cream Topping
  • 4 ounces good quality white chocolate
  • 1 cup heavy cream
  • 3 tablespoons white chocolate liqueur****
  • White chocolate shavings and finely crushed gingersnaps
  1. Preheat the oven to 350 degrees.
  2. To make the crust, put the gingersnaps, sugar, and salt in a food processor and process until the cookies are the consistency of sand. Add the the melted butter slowly while pulsing the mixture a few more times. You may have to stop pulsing and stir up the bottom of the cookie mixture if the butter only saturates some of the cookie crumbs; after stirring, pulse again a few times until the crumbs are uniformly mixed with the butter (but don't do it too much or you'll start making cookie butter!).
  3. Pour the mixture into a 9-inch pie plate and use clean fingers to press it all evenly on the bottom and up the sides of the plate. Bake for 3 to 4 minutes. Remove from the oven and let the crust cool on a wire rack. (leave the oven on)
  4. To make the pumpkin filling, lightly whisk the eggs in a large bowl. Next, add the pumpkin puree, heavy cream, coconut sugar and spices and then stir to combine. Pour the pumpkin mixture into the cooled, prepared piecrust.
  5. Bake for 20 minutes and then loosely cover the pie with aluminum pie to prevent the edges of the crust from burning. Bake an additional 30-35 minutes or until a knife inserted in the center comes out mostly clean.
  6. Remove from the oven and let the pie cool completely on a wire rack.
To Make the White Chocolate Whipped Cream
  1. Melt the white chocolate in a saucepan over low heat.
  2. Put the heavy cream and the liqueur in the bowl of a stand mixer with the whisk attachment. Whip on medium speed until soft peaks form.
  3. Put 2 tablespoons of the whipped cream into the white chocolate mixture in the sauce pan and mix well.
  4. Pour the white chocolate mixture into the mixing bowl with the whipped cream and continue whipping on medium-high speed until stiff peaks form.
  5. Use a piping bag (or plastic ziplock-style bag with a corner of the bag cut) to decoratively pipe the white chocolate whipped cream along the circumference of the pie. Reserve the remainder of the cream for serving with the pie.
  6. Sprinkle the white chocolate shavings and crushed gingersnaps in the center of the pie.
  7. Serve and enjoy!
*David's original recipe calls for regular gingersnaps.

**Granulated sugar was used in the original version of the recipe.

***Light brown sugar was called for in David's version.

**** You'll note the whipped cream calls for the addition of white chocolate liqueur; when I made my "cream", I didn't add the liqueur until I divided the cream into two portions ... a kid-friendly one and a MAMA-friendly one. After tasting both, while the liqueur enhanced the white chocolate flavor, you'll still have a darn good whipped cream if you choose to omit the alcohol for personal reasons.
Recipe by Following In My Shoes at