No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust
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Vegan Richa · by Vegan Richa★ 4.6 (10)

No Bake Vegan Pumpkin Pie with Gluten-free Gingerbread Crust

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 15%
CARBS 63G53% OF CAL
7G FIBER19G OTHER37G TOTAL SUGAR
FAT 23G44% OF CAL
14G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A no-bake pumpkin pie with a spiced gingerbread crust, made entirely from wholefood plant-based ingredients and naturally sweetened. Ready in minutes, it's a sophisticated vegan autumn dessert.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 3/4 cup shredded coconut
  • 2 Tbsp crystallized ginger
  • 1 1/2 cup oat flour (or other flour)
  • 3/4 cup almond meal
  • 1/3 cup coconut sugar
  • 1/2 tsp ground ginger
  • 1.5 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 Tbsp oil (coconut or other neutral oil)
  • 1.5 Tbsp molasses
  • 1/3 cup or more maple syrup
  • 1 to 2 tsp almond milk (if needed)
  • 1 1/2 cup canned full-fat coconut milk
  • 1/2 cup ground raw sugar (or brown sugar or coconut sugar)
  • 3 Tbsp starch like arrowroot or cornstarch (tapioca doesnt work as well. reduce starch by 1/2 tbsp for less gelatinousness.)
  • 2 Tbsp chickpea flour (or use unbleached white flour)
  • 1 1/4 cup Pumpkin puree (not pumpkin pie mix)
  • 1.5 to 2 tsp pumpkin spice (or use 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg)
  • 1 tsp oil (or vegan butter)
  • 1.5 tsp vanilla extract
  • 1 Gingerbread Crust (Recipe above)
PREP
15M
SODIUM
103MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.