Making Thyme for Health · by Sarah Rotavera
Pumpkin Gingerbread Pie
NUTRITION · PER SERVING—
CAL 17%·PRO 6%
CARBS 54G65% OF CAL
2G FIBER26G OTHER26G TOTAL SUGAR
FAT 13G34% OF CAL
8G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spiced pumpkin pie with gingerbread flavors, made with coconut milk and maple syrup. A fall-inspired dessert that's naturally vegan and dairy-free.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 14 ounces vegan ginger snap cookies (I used this brand*)
- 1 teaspoon cinnamon
- 1/3 cup coconut oil
- 2 cups pumpkin puree
- 1/4 cup pure maple syrup
- 1/2 cup coconut sugar
- 1/4 cup coconut milk
- 3 tablespoons cornstarch or arrowroot starch
- 2 teaspoons pumpkin spice
- 1/4 teaspoon salt
- 1 tablespoon molasses
At a glance
PER SERVING
CAL 17%·PRO 6%
CARBS 54G65% OF CAL
2G FIBER26G OTHER26G TOTAL SUGAR
FAT 13G34% OF CAL
8G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 283mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 203mg
- Calcium
- 61mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.