Pumpkin Spice Cake with Gingersnap Crust

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Pumpkin Spice Cake with Gingersnap Crust

I am so thrilled to share with you the best holiday recipe I have come up with this year — Pumpkin Spice Cake with Gingersnap Crust! While I don’t endorse eating treats very often on the Autoimmune Protocol, I think that everyone needs a compliant dessert recipe they can share with their family and friends during the holidays. Since I have stopped eating sugar, I find that I am very sensitive to it, so in the development of this recipe my family and friends got to eat a lot of cake — and they all loved it!

One of the things I have learned since writing my book and providing so many recipes here on my blog is how many people are sensitive to coconut! Last year, I posted my Coconut-Raspberry “Cheesecake” — and although it was a big hit in the blogosphere, I got a ton of emails from people requesting that I come up with a coconut-free recipe. Well, here it is, guys — and let me tell you, it is a good one!

A couple of tips before you get started: Arrowroot powder is much cheaper if you can find it in 20-oz. bags instead of the little jars they sell in the spice department. You can purchase online here, or ask for it at your local grocery. Next, you can make the cake with fresh roasted pumpkin or the canned variety, just make sure that the cans are BPA-free and have no other ingredients (like thickeners or spices). To cook the pumpkin, slice in half, remove the seeds, and cook for 60-90 minutes at 400 degrees. I find that a 2 1/2 pound pie pumpkin yields about 3 cups of puree. Lastly, the secret ingredient here, instead of coconut is lard. I recommend rendering your own, from a pastured source of leaf lard — here is a tutorial if you have never done it before. I have made this cake using both coconut oil and lard, and it tastes good both ways — but my family and I both prefer the lard version.

Enjoy, and please let me know if this allergy-friendly cake is a hit with your family this holiday season!

Pumpkin Spice Cake with Gingersnap Crust2
4.6 from 8 reviews
Pumpkin Spice Cake with Gingersnap Crust
Prep time
Cook time
Total time
It takes at least 3 hours for the cake to set.
Serves: 6-8
  • For the Crust:
  • ¾ cup arrowroot powder
  • ¼ teaspoon sea salt
  • 1½ cups dates, pitted and soaked in hot water for 5 minutes
  • 2 tablespoons maple syrup
  • 2 tablespoons lard (or coconut oil)
  • 1½ teaspoons fresh grated ginger root

  • For the Filling:
  • 3 cups pureed pumpkin
  • ½ cup maple syrup
  • ¼ cup lard (or coconut oil)
  • 2½ tablespoons gelatin
  • 1½ tablespoons cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon sea salt

  • For the Frosting:
  • ⅓ cup arrowroot powder
  • 2½ tablespoons lard (or coconut oil)
  • 2 tablespoons honey
  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 all of the 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 overmix 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.
  5. To make the frosting, combine all of the ingredients in a small bowl. A thick, spreadable frosting should form. If it is too runny, add more arrowroot, a teaspoon at a time until desired thickness is reached. The frosting will harden when placed in the refrigerator and soften at room temperature (although it shouldn't melt). When you are ready to frost your cake, you can either use a frosting kit or apply it to the top with a spatula.
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.

This cake freezes well -- if you don't eat it all, don't be afraid to freeze a few slices for later!


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • It looks precious and yummy. Thanks a lot for your recipes

  • Angie says

    Is it a cake or a pie?

    • Mickey says

      I call it a cake since it doesn’t have a traditional pie crust, but it does have a pie-like texture. 🙂

  • Doruk says

    Hello Mickey, thanks for this recipe. What should I look for while buying gelatin? And do you think it is okay if I don’t use it?

    • Mickey says

      Hi Doruk, I think the gelatin from pastured cows like the link in the recipe is best. I don’t think the cake will set properly if you don’t use it – it really needs it to have the proper texture.

      • L says

        Do you think pectin would work as well as gelatin?

        • Mickey says

          I’ve never used it. Since pectin needs both sugar and acid to set, I am not sure it would work here, so it would be an experiment.


  • Russ says

    Brilliant recipe, and beautifully photographed!

  • shoba says

    looks absolutely fabulous! i’m following a vegan-gluten free diet..and was wondering whether the gelatin could be substituted..? and also whether you have tried and tested dessert recipes for GF-vegans..?

    thank you!

    • Mickey says

      Hi Shoba,
      I tested it both with coconut oil as well as with lard, and it tastes and works great with either. If you use agar agar instead of gelatin that should work (although read up on the substitutions, as I haven’t tried it) Good luck!


  • stephanie says

    omg! AMAZING.

    you are awesome!

    I think I might try to make this in a pie pan (because that’s all I have and I’m impatient). do you think that’ll be okay?!

    • Mickey says

      Go for it! There may be too much filling unless you have an extra-deep pan, but I would go for it! Let me know how it tunes out!


  • Alycia says

    This recipe looks very, very promising!! I have never worked with gelatin. Your link on the recipe takes me to the product which is beef gelatin. I will definitely order that one, but I also saw a porcine one also. Do you know what the difference is?

    • Mickey says

      It is really good – no kidding. The gelatin works the same, but they are from cows or pigs. Some people have allergies or preferences so they use one kind or another, but it doesn’t matter for the recipe. Just make sure you get the red can not the green one (which doesn’t set up!).


  • Just tried this icing! Awesome! I love that it isn’t made from confectioner’s sugar, and my kids love it so much!! thanks!

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  • Saun says

    This looks wonderful. I know I am weird…. but I can’t stand the taste of dates. They are a staple in many paleo recipes so I avoid those recipes 🙂 I’m not a really picky eater … but dates are on that “I can’t eat them” list. I’m thinking I might try using maple syrup because I would really like yo try this. Did you happen to experiment with anything else in your trials of this recipe?

    • Mickey says

      Hi Saun,
      I have actually had a few comments from people who don’t like or are allergic to dates. Go figure.. I make an everything-free cake, and it has something people still can’t have! Hehe. Anyways, I think you could replace them with raisins and up the maple syrup a little bit. You want the batter to be pretty sticky, it isn’t like dough. You could also just make the filling in a pie pan. Let me know if you come up with a good substitution and I will add a note to the recipe!


      • Kelly says

        I can’t eat any sugar, and I make recipes without it all the time. I also use raisins instead of dates because they’re cheaper. I would be surprised if this crust doesn’t work with both modifications.

        It’s similar to a Larabar, so I expect it would even work if it was just refrigerated to harden. I’m making a raisin-coconut butter crust next week, and that’s what I plan to do.

        • Mickey says

          Hi Kelly,
          I get your thinking – but I have tested an arrowroot-only crust before (arrowroot, solid fat like lard or coconut oil, and sea salt) and it was a disaster. I would suggest not leaving out the dried fruit and at least using raisins like I suggested above – and please don’t hate me if it doesn’t come out!

          Best of luck!


  • Chelsey says

    You are incredible. So excited to make and share this at Thanksgiving. Thank you! : )

  • Wow this looks awesome! I have never used arrowroot powder before, is it similar to maze flour or entirely different?

    • Mickey says

      Laura, it is quite different – very fine and doesn’t taste like much. 🙂

  • […] it in a deep dish pie plate. Give it a try so you can have a delicious dessert on Thanksgiving. Pumpkin Spice Cake with Gingersnap Crust | Autoimmune Paleo Reply With […]

  • Lindsey says

    This recipe will be a lifesaver for us this year!! I have been looking for a pumpkin pie recipe for my husband who is on the auto-immune protocol. Thank you for all your hard work and wonderful recipes!

  • ariel says

    Question about the arrowroot powder. I have noticed in some recipes others have noted arrowroot powder can be substituted with tapioca flour/starch. Do you think tapioca flour would work just as well in this recipe? Thanks!

    • Mickey says

      Hi Ariel,
      I do know that tapioca can be substituted in some instances, but I haven’t tried it myself. Let me know if you do decide to try it and it works out!

  • Elizabeth says

    This looks amazing! I am allergic to coconut and I’m AIP paleo so this will be perfect for thanksgiving 🙂

    • Alycia says

      I am allergic to coconut too (one of the saddest realizations of my love, because I love it and it is EVERYHWERE now). This is making me giddy, knowing I can feed my family a beautiful treat while watching out for our combined allergies: eggs, dairy, soy, gluten and coconut. =)

  • Amy says

    I think I am going to try this for thanksgiving. My son is allergic to eggs so this would be great! When ever I make pumpkin custard I feel so bad that he cannot eat it. Thanks!

  • hope says

    I could simply KISS you for this recipe!!! THANK YOU Sooooo much! I was going to compromise my coconut sensitivity so that I could have pumpkin pie….. THANK YOU THANK YOU!!!!!

  • Kelly says

    Thanks so much for this recipe! I love coconut and use it a lot, but this idea will give me many more options for making snacks so I’m not eating coconut all the time.

    For the crust, if I don’t have fresh ginger, how much powdered ginger should I use?

    • Mickey says

      Kelly – I have not tried it with powdered ginger, but I would start by adding 1/2 teaspoon and then tasting the batter from there. It should have quite a kick – I like it pretty gingery! I would imagine you could use up to a teaspoon. Let me know how it works out!


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  • Amber says

    I don’t have access to good lard but a friend gave me a big jar of grass fed tallow. How do you think that would work?

    • Mickey says

      It should be fine! Let me know how it tastes!

    • Mickey says

      Amber – it probably won’t taste completely neutral, but if you don’t mind the taste/smell of the tallow it would probably work. There isn’t a ton of it in the cake. I think it really depends if you or your guests are put off by that smell/taste in a cake. Let me know how it works out!

  • Wenderful says

    I’ve tried your recipe twice: both times I added shredded coconut to the crust and used coconut oil instead of the lard (because we’re fine with coconut and my boyfriend has a phobia about lard in desserts! Lol). Both times it was SO SO GREAT. Great job on the textures! I added a bit of lemon to the frosting the second time because my boyfriend complained of sweet overload.
    Thank you for giving us a dessert for thanksgiving!!!! Autoimmune PALEO is so worth it, but sometimes gatherings can be distancing and awkward. Thank you 1000 times. Yayyyyyyyy

  • Michelley says

    Looks yummy! Can I make the filling as a custard? Would I just do step 1 and 2, put it in custard ramekins and then let it cool? This could be an awesome snack for me. Always looking for AIP snacks!

  • Lynette Bryant says

    Do you think you could substitute ghee for the lard? I do not think I will have time to render the lard and I have a sensitivity to coconut…….thanks for an amazing looking recipe:)

    • Mickey says

      Unfortunately I have never tasted ghee as I am severely allergic to dairy, so you will have to try at your own risk! I would also add that ghee is not technically on the autoimmune protocol, although many people have been able to reintroduce it.

    • Cindy says

      I used Ghee in place of Lard/Coconut oil because I have reactions to coconut and didn’t have any Lard on hand. It turned out just fine, very good recipe. Thanks Mickey

  • Ashbun says

    Excited to make this, but I do have a question – my some is allergic to maple, so I was wondering if you think honey would work as an acceptable substitute?

  • Austin says

    Will this melt if it’s out of the fridge for too long? I am going to be out of town for Thanksgiving, and would love to make this. I’m trying to avoid having too much work to do in our host’s kitchen. If I froze it, would it last 6 hours in the car?

    • Mickey says

      It shouldn’t, but freezing would be a good idea! You can also transport in the spring-form pan, after it has been cooled (if that makes sense).

      • Austin says

        Awesome, Thanks! I just put the cake in the fridge. The little bites I stole while I was making it, it’s going to be delicious 🙂

        One more question. I just made the frosting, and it came out really thick for me. Would I add more lard to thin it out a little?

        • Mickey says

          Yep, or you could stick it somewhere slightly warm – like on top of the oven while something is inside just to melt it slightly.


  • Alycia says

    I just have to comment again on this recipe. I love, love, love it!!!!! I tried it again last but switched out the date crust for your crust from the Summer Blackberry Pie recipe. Now that tastes like yummy Thanksgiving pumpkin pie!!!!

    • Mickey says

      I have people ask if this works – thanks for your report! I am happy it was yummy!

  • Briana says

    I’m making this right now! I’m very excited. Can you tell me if the frosting keeps overnight? I’m hesitant to make it ahead of time.

    • Mickey says

      It does, just make sure to bring to room temp and whip it up again before using!

  • Amy says

    I just made this. I used lard in the crust. It is a lard that tastes and smells like pork chops(I rendered this down myself). I used coconut oil in the pie filling. Nervous to put them together now. It is for my son and me so I guess I should just go with it! The crust does have a little pork flavor, though….

    • Mickey says

      Leaf lard is the best type of lard to use for baking, as it has the least flavor. If you use fat from another place of the animal, or if you burn it while rendering, it will have more of a “piggie” flavor. It sounds like that may have been what happened with your lard. I say if the flavor doesn’t bother you too much, go for it, or you could try to make it with coconut oil.


  • Julie says

    I just made this. Followed the directions perfectly and it’s wonderful! Much better than anticipated I admit. I was too eager to frost it and it was a little hot but it’s still beautiful 🙂 thank you!!!

  • Jenn L says

    I just made this for tomorrow! I tasted the crust mixture before baking it… YUMMY. Just like gingersnaps. The pie/cake itself went together pretty nicely, it’s setting safely in my fridge (will be saying prayers when then springform comes off tomorrow.

    My frosting went all wrong though… not sure what I can do about that. My honey had semi-solidified in the bottle, so the ingredients didn’t mix well. I microwaved it to soften the honey and now I have what I would describe as a thick glaze kind of thing happening. Maybe because I used tapioca flour instead of arrowroot… I dunno. I’m thinking I might just try again with honey in it’s correct form.

    • Jenn L says

      After a second attempt at the frosting, it came out with a much better consistency with honey that hadn’t semi-solidified or crystallized, or whatever. I’ll report back as to how the cake/pie came out (I used tapioca flour in place of the arrowroot flour, someone had asked above if it would work… we shall soon find out!)

      Thanks for this paleo-friendly recipe!

  • MK says

    I made this today and was only semi successful. The filling was good (maybe a little too firm?) but the crust was super rubbery. What went went wrong?? Also, my icing didn’t turn out at all. My coconut oil was liquid when I used it (had been left on the stove while turkey was cooking!)….but when I mixed the ingredients together, it was hard-ish and oily. I couldn’t get it to combine :(. I ended up eating it plain, and serving it with whipped cream for my guests. How can I trouble shoot?? Taste was good, but I was disappointed!!

    • Mickey says

      Oh, man! How long did you process the crust ingredients? Did you use a spring-form pan or something else to bake it in? There are so many variables with baking, anything different can cause the recipe not to turn out.

      I think your icing didn’t come out because you used warm coconut oil. It really needs to be room temperature or even cooler to set properly. I would suggest sticking it in the fridge for a little bit to let it cool, then try to mix it up again.

      Sorry it didn’t work out for you!

      • Mk says

        I did use a spring form pan. I think I followed the recie to a “T.” Could processing too long be the culprit?? I really want to try this again… Also, I seemed seemed to recover after I put it in the fridge, and then let it heat to room temperature again! Hooray!

      • Deanna says

        I had the same problem with the crust…it was rubbery. I followed the exact recipe & used a springform pan…I ALSO WONDER IF IT WAS B/C I PROCESSED IT TOO LONG.
        The fillings texture was good but it has such a strong clove taste! That was the only part my husband helped with & he swears he only put the correct amount in, but boy, was it over powering. I am tempted to try it again but ingredients are pricey. Maybe I will add some more pumpkin to it? Atleast my boy liked it 🙂 Thanks for sharing the recipe..hopefully will have better luck next time.

        • Mickey says

          I just added a note to the recipe. When I make it, the dates are still a little chunky and it definitely is not perfectly smooth and incorporated. Thanks for your feedback, and sorry you had to be a guinea pig so that I could refine my instructions! Lesson learned! I’m glad you guys still liked it!


  • Jenny says

    I made this for Thanksgiving this year. We really liked it. My crust didn’t turn out perfectly because I don’t have a food processor, but it was good enough. I used tapioca instead of arrowroot and it worked fine. We thought it would have been fine without the frosting- it’s quite sweet. My army-officer-husband says, “This is a Sustain!”

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  • Anne says

    I made this for Thanksgiving this year and it was fabulous! Thank you so much for creating a recipe without coconut.

  • Alana says

    Hi Mickey! My husband JUST started the AIP several days ago, right after Thanksgiving. I did see this recipe and wondered if Arrowroot flour and Tapioca flours are allowed? I didn’t think they were so I don’t want to get too excited. 🙂 Just trying to make our way through the restrictions. We bought coconut flour today! I coated sage beef burgers in it. Interesting. We’re pan frying in leftover turkey broth instead of lard because we simply don’t have lard yet. Haha! So, EVERYTHING is getting cooked in turkey broth. Pretty hilarious. This comment is so off topic. Apologies from a newbie AIP home cook! Thank you!

    • Mickey says

      All my recipes are fine for the elimination diet, so yes arrowroot and tapioca are ok, but I would watch his reaction to them as they aren’t common foods.

      Sounds like you are doing great, just keep experimenting and use whatever you have! Best of luck!


  • annemiek says

    Thank you so much for all your hard work! Look forward to trying this recepie for Christmas – you are definitely my AIP pastry hero!

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  • Tracy McC says

    Looks fantastic! Will be trying it tomorrow!!

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  • colleen says

    I was thinking of making this as a custard for an aunt who’s having trouble eating due to severe reflux, and inability to chew well. She has Lupus but hasn’t started following any auto-immune plans (and likely won’t on her own).
    My question is about the gelatin, if I haven’t found grass fed gelatin locally (and I want to make it before an on-line order would come in) would regular store bought gelatin be ok, or would I be better to just leave it out?

    • Mickey says

      Hi Colleen, the cake won’t set without the gelatin-its more of a puree consistency without it. She could try eating it in a bowl with a spoon instead of slices like a cake. I think that would taste good, and actually be easier to swallow.

      Hope it helps!


  • […] Coconut flour, arrowroot starch/four, and tapioca starch/flour are the only flours allowed on the autoimmune protocol. I don’t suggest substituting them for regular flour in recipes, but instead looking for recipes that have been specifically developed using them (I have a pie crust here and a cake here). […]

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  • Tasha says

    Just wanted to thank you so much for this recipe! I tried it this weekend and it turned out fabulous, even without the frosting (I got a little lazy!). Instead, we had it with some vanilla coconut ice cream. Delish!

  • Laurissa says

    You’ve saved my Thanksgiving! This is my first AIP holiday season, and I’ve been searching for recipes I can take to our family dinners, so I can still be a part of the festivities! This one is definitely going on my Dessert list.

  • […] by Chris Kresser. He says coconut oil should be fine, but it’s not for me. I was reading on Mickey Trescott’s auto-immune paleo blog that she had gotten a ton of emails from her readers about having a coconut sensitivity. […]

  • Gina Costa says

    I feel like Laurissa – you saved my holidays! Pumpkin Pie has always been my favorite part of the holidays. I too am severely intolerant of coconut, and I wondered if there was anything I could make without coconut milk. It’s silly, but I feel a little teary over finding this recipe. Especially on Thanksgiving, it would be so hard to watch everyone else eating the foods I love and not be able to have any. THANK YOU.

    • Mickey says

      Yay! I am so happy it works for you Gina, and I wish you a happy holiday season!


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  • I think I might cry, Mickey! I know I’ve shared with you the allergies in our household and the struggles I have with making any sort of eggless, nutless, coconutless treat that is also PALEO. I was struggling to find something special for Thanksgiving when I came across this! xoxoxo

    You get an extra hug from me next time I see you!

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  • Lori says

    I am really excited to try this recipe. I do have a question. Right now my doctor has me on an autoimmune diet that does not include any sugar, or sugar alternatives (so no honey or maple syrup). Any suggestions on what I could substitute those with?
    Thanks 🙂

    • Mickey Trescott says

      Hi Lori!
      Unfortunately this recipe won’t work without the sugar!

    • Rachael says

      Can you eat dates or apricots? I would try soaking dates, making a puree, then using that for the sweetener.

  • Kristin says

    I want to try this recipe, but am wondering if there is a substitution for the gelatin? I have a beef allergy and am nervous about using the gelatin in this recipe.


    • Mickey Trescott says

      Hi Kristin,
      I haven’t tried it with anything else so I can’t suggest a substitution, but have you looked into pork gelatin?

  • Mariah says

    Thanks so much for this recipe! I just made it for my bday / test run for turkey day, and it turned out great! I love pumpkin pie, but didn’t think it would be possible to make a good one without eggs — but the texture of it was perfect. And the crust! So yum!!

  • Heather says

    I had some fat from a half of a hog I purchased so I tried rendering it according to your tutorial. I really don’t know whether it’s leaf lard or not. The package was labeled “fat”. Regardless, will this be okay to use?
    Also, one of my jars of lard has about an inch of liquid beneath the lard… Can you tell me why this this???
    I have never rendered lard before.

    Thank you for this recipe.

    • Mickey Trescott says

      Yes, it should be fine to use but it is probably not leaf lard. It will be fine for cooking but most likely will taste too “porky” to cook desserts with. The liquid could be two things–if it is at room temp and it is a little warm in your house, some of the monounsaturated fats could be separating. Otherwise, you may have not let all of the water cook off before pouring storing your lard. If it is the water, you’ll want to cook that off before long-term storage as it could cause the batch to spoil. Hope it helps!

  • Rachael says

    Two questions:

    1. Can powdered ginger be used in the cake filling, or will that also cause it not to set?
    2. How long does this cake keep? I am wondering if I can make ahead.

    • Mickey Trescott says

      About the ginger–I know the effect is worse with raw, but I haven’t tried powdered so can’t comment. The cake keeps for a few days nicely, but does not freeze well because of the gelatin.


  • Rhonda Kersey says

    Hi Mickey – this was a great pie/cake :0) I have changed my eating to mostly AIP and while this has a bit more sugar grams that I’m used to it helped me not feel cheated when everyone was eating cheese cake and real pumpkin pie. I live the ginger in the crust! This is a keeper for my Thanksgiving Menu! Thank you!!

  • Jessie says

    I used maple syrup in the custard instead of honey (for lower FODMAPs) and it was delicious and the texture was fantastic too. I do think there was too much cinnamon in it (should it be 1.5 teaspoons vs tablespoons?) I used the full 1.5 tablespoons and my custard was dark brown with a very strong cinnamon flavor, next time I will reduce that. The crust was okay in the final product, but AMAZING raw! I thought I was going to eat the entire batch before I baked it. It would make great little molded “raw” cookies. Also, the frosting was to die for (I used ghee and maple syrup) but I think the taste got lost in the final product – more for looks, but I will definitely keep that recipe for other uses too.
    Thank you for this fabulous recipe, I will definitely make the custard alone again and again, and it was so easy!

    • Mickey Trescott says

      Thanks for sharing your subs, I am sure others will find it helpful!

  • […] Autoimmune-Friendly Pumpkin Spice Cake w/ Gingersnap Crust (AIP) – by Mickey Trescott […]

  • […] the whole hog with a full on Pumpkin Spice Cake with Gingersnap Crust for my next dinner […]

  • […] a gingerbread cookie crust. It was a huge hit with everyone at dinner. I was inspired by a similar recipe from autoimmune-paleo by Mickey Trescott that sounded delicious. I added my own twist to the pie […]

  • […] Pumpkin Spice Cake with Gingersnap Crust (Autoimmune Paleo) […]

  • Victoria says

    Okay. So don’t roll your eyes and cyber slap me. What is wrong with Knox gelatin? I am on a limited budget and my family thinks I am crazy for going AIP. So many of the AIP/paleo ingredients are expensive. I’m guessing the obvious, Knox lacks the “nutritional benefits” of beef gelatin?? Same question for “over the counter” lard from my grocery store: is that okay, or do I need to buy the expensive stuff? I’ve been purchasing lard for years to use in my moms (non-paleo) pie crust. I always thought the lard was the bad guy in the crust, not the flour! Now that I am trying to be good with AIP, it is hard to believe lard is my friend and the flour betrayed me!

    • Mickey Trescott says

      Hi Victoria! We value all questions here, even obvious ones! I think the issue with the products you mention is the quality, which affects nutritional content. Animals fed their appropriate diet means that their “parts” will have optimal nutrition, meaning that we get passed down those nutrients when we use them as ingredients. That isn’t to say that the regular grocery store versions of gelatin or lard are not AIP, but you wouldn’t be getting the same nutrition as if you were using the pasture-raised stuff. Another issue to consider is that animals (like humans!) store toxins in their fat cells, so I’d be worried about the conditions conventional pigs are raised in (and the contaminants they may be exposed to) and that coming through in the lard. I know not everyone has the budget to afford it, but I have found that purchasing un-rendered lard direct from a farmer and rendering it myself to be one of the most affordable ways to get cooking fat. I think I pay about $3 a pound! Hope it helps 🙂

  • […] Pumpkin Spice Cake with Gingersnap Crust […]

  • […] Pumpkin Spice Cake with Gingersnap Crust (AutoimmunePaleo) […]

  • MaryJo says

    Is the cinnamon amount right 1 1/2 tablespoons? Your recipe is also on Primal Palate and that one says teaspoons. Which is correct? I just made it and used the tablespoon measurement but now am uncertain it is going to turn out OK.


    • Mickey Trescott says

      Hi Maryjo,
      The recipe here on the site is correct! Hope you enjoy it!

  • Heather says

    Better than any original pumpkin pie I’ve ever had!! New to AIP and have been down about the sweets that I used to enjoy…this made up for that! Also my first try with gelatin, in love with how it works! Thanks for sharing 🙂

  • Amy says

    Hi Mickey,
    My husband and I made this cake today for his birthday. I have a question–is the crust supposed to be crispy at all? Ours turned out gummy and while the filling is great, the crust was actually difficult to slice through.

    • Mickey Trescott says

      Hey Amy, no the crust is not gummy. It sounds like you may have overmixed it?

  • […] Recipe: Autoimmune Wellness | Pumpkin Spice Cake with Gingersnap Crust […]

  • […] AIP Pumpkin Spice Cake with Gingersnap Crust by Autoimmune Wellness (AIP-only – contains starches) […]

  • Chris G says

    Made this for a Super Bowl party. The taste was amazing although the texture was a little too gelatinous for the majority of folks who tried a piece. Of course, this is most likely due to imprecise measurement of the gelatin ( I used the Great Lakes orange gelatin).

    The crust had really nice flavor too but didn’t “crisp” up and the filling didn’t stick to the crust.

    The only part we didn’t care for was the frosting. It ended up looking translucent and just tasting like gritty honey.

    Will definitely try again and perhaps sub maple syrup in vs honey in the frosting.

  • Ana says

    I plan on making this this week, will tapioca flour work instead of arrowroot?

    • Mickey Trescott says

      Ana, I haven’t tried it but it should be an OK replacement. Let me know how it goes!

  • Margo Ervin says

    Hi Mickey,

    Could this pie filling be used in a traditional (but AIP) pie crust? I found a pie crust recipe on the Eat Heal Thrive blog but I’m unsure if having the wet pie filling in it will make the crust mushy since it’s not baked and just set in the fridge instead.

    I hope I found our perfect Thanksgiving dessert! I’m Thank you, Mickey, for all you do for our AIP community!

    • Mickey Trescott says

      Hi Margo! I think it would work nicely, but since I haven’t tried it I can’t say for sure. I would try baking the crust first, and then putting the filling in once it cools.

  • Elena says

    can you substitute arrowroot powder for tapioca starch? I have so much of it!

    • Mickey Trescott says

      Elena, I haven’t tried it, but I think it should be fine. I would make sure to do a test-bake if you are making this for a holiday meal though, just to be sure!

  • Krysti says

    I am so thrilled with how this pie turned out! I used the summer blackberry pie crust and the crust and the pumpkin pie filling were enough for two pies (one in a normal glass pie plate and one in a smaller metal pie tin). I was skeptical when I saw how different the filling looked compared to standard pie recipes I’ve made many times in the past, but it really tasted delicious! I think next time I’ll use a bit less gelatin since it does set up quite firm and I hope I can get a more traditional texture. I also wonder what would happen if I kept the gelatin the same but added some coconut cream into the filling.
    Anyway, two enthusiastic thumbs up! I’ve been doing AIP for two months now and all your recipes and information have helped so much. I love your book too! Thanks for all your hard work.

    • Mickey Trescott says

      I’m so glad you enjoyed it Krysti! Let me know how it goes with your modifications.

  • Lisa says

    Well here I go. My 3rd year of making this for the holidays. Always a crowd pleaser.

    • Mickey Trescott says

      I’m honored to have my recipe on your table for the holidays, Lisa! Wishing you well.

  • […] Pumpkin Spice Cake with Gingersnap Crust @ Autoimmune Wellness […]

  • Elizabeth Magill says

    I’m allergic to dates, is there a suitable substitute???

    • Mickey Trescott says

      Hi Elizabeth! I haven’t tried it myself, but you could sub another sticky dried fruit like figs.

  • Jean says

    I have been searching high and low for a coconut-free pumpkin pie or some other pumpkin-y goodness for a holiday dessert, but everything I’ve found has either almond milk or coconut milk (and almonds and/or coconut in the crust). I’m so glad to have found this one. Thank you!

    Just bought your new book (Nutrient-Dense Kitchen) at Costco earlier today. Happy coincidence!

    Can I come back and give the recipe a rating after I’ve baked it?

    • Mickey Trescott says

      Hey Jean! I am happy you landed here! Please do come back and let us know how it turns out!

  • Anne says

    Hi Mickey, I made this a few years ago and it was fabulous! Will medjool dates work in this recipie?

    • Mickey Trescott says

      Hi Anne! Yes, they will work just fine!

  • Lisa says

    I came back to find this recipe after maybe 8 years, because it was the best pumpkin pie I have ever had, and I LOOOOVVVEEE PUMPKIN PIE!!
    Thank you for keeping it online!
    There is a tiny error in the instructions, item number “1.” says to add “all of the ingredients” to the food processor, which a novice could actually add ALL of ingredients 😅

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