Joy Food Sunshine · by Laura Sandford★ 5.0 (320)
Dairy-Free Pumpkin Pie
NUTRITION · PER SERVING80M COOK
CAL 11%·PRO 8%
CARBS 23G42% OF CAL
3G FIBER12G SUGAR9G OTHER
FAT 13G52% OF CAL
10G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dairy-free pumpkin pie made with coconut milk in a vegan crust. Creamy and spiced, it's an inclusive option for fall holidays.
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View the full recipe on Joy Food Sunshine →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 large eggs
- 15 ounces pumpkin puree ((or 2 cups fresh pumpkin puree))
- 1 cup full fat coconut milk*
- 1 teaspoon vanilla extract
- ¾ cup light brown sugar
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1 ¼ cups all-purpose flour
- 1 Tablespoon granulated sugar
- ½ cup vegan butter sticks (chilled, and cut into 1 inch pieces**)
- ¼ cup ice cold water
At a glance
PER SERVING · TIME 80M
CAL 11%·PRO 8%
CARBS 23G42% OF CAL
3G FIBER12G SUGAR9G OTHER
FAT 13G52% OF CAL
10G SAT3G 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
- 15m
- Cook
- 1h 5m
- Sodium
- 30mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 34mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 30MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.