Food Faith Fitness · by Taylor Kiser★ 4.5 (11)
Creamy Vegan Butternut Squash Pie
NUTRITION · PER SERVING320M COOK
CAL 8%·PRO 2%
CARBS 26G67% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER16G TOTAL SUGAR
FAT 6G34% OF CAL
5G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy butternut squash pie with vegan cream and spices. Decadent and plant-based, perfect for holiday tables.
dessertamericanbaked good⚙️ food processor🍪 sheet pan🥧 baking dish🔥 ovendairy freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 pie crust (use dairy-free butter)
- 2 cups mashed butternut squash (from 1 medium-sized roasted butternut squash)
- 1/2 cup coconut cream
- 1/3 cup maple syrup
- 1/3 cup coconut sugar
- 1/4 cup arrowroot powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon ((or more to taste))
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
At a glance
PER SERVING · TIME 320M
CAL 8%·PRO 2%
CARBS 26G67% OF CAL
1G FIBER0G ADDED0G INTRINSIC9G OTHER16G TOTAL SUGAR
FAT 6G34% OF CAL
5G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 2h
- Sodium
- 70mg
- Total sugar
- 16g
- Added sugar
- ≥13g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 69mg
- Calcium
- 33mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 70MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.