Minimalist Baker · by Minimalist Baker★ 4.6 (251)
Vegan Gluten-Free Pumpkin Pie
NUTRITION · PER SERVING120M COOK
CAL 7%·PRO 3%
CARBS 32G88% OF CAL
2G FIBER11G SUGAR19G OTHER
FAT 2G15% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan and gluten-free pumpkin pie with a crisp crust and silky pumpkin filling sweetened with maple syrup and brown sugar. Perfect for holiday gatherings and accommodating to various dietary needs.
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View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 ¼ cup Bob’s Red Mill 1:1 Gluten-Free Flour *
- 1/4 tsp salt
- 6 Tbsp cold vegan butter
- 4-6 Tbsp ice cold water
- 2 ¾ cups pumpkin puree ((1 ½ 15-ounce cans yield 2 ¾ cups))
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup unsweetened plain almond milk
- 1 Tbsp olive oil ((or melted coconut oil))
- 2 ½ Tbsp cornstarch or arrowroot powder
- 1 ¾ tsp pumpkin pie spice ((or sub mix of ginger, cinnamon, nutmeg & cloves))
- 1/4 tsp sea salt
- Coconut Whipped Cream
- Vegan Pumpkin Pie Ice Cream
At a glance
PER SERVING · TIME 120M
CAL 7%·PRO 3%
CARBS 32G88% OF CAL
2G FIBER11G SUGAR19G OTHER
FAT 2G15% OF CAL
1G SAT2G 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
- 5h
- Cook
- 1h
- Sodium
- 73mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 56mg
- Calcium
- 46mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 300M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.