Vegan Pumpkin Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pumpkin pie with a gingersnap crust and creamy pumpkin-tofu filling made from healthy ingredients. A delicious, guilt-free dessert for Thanksgiving or any fall gathering.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 10 oz box of vegan gingersnap cookies
- 1/3 cup melted coconut oil
- 1 15 oz can pumpkin puree
- 1/2 block firm tofu
- 1/4 cup almond milk
- 1/2 tsp vanilla
- 3/4 cup coconut sugar
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tablespoons arrowroot powder
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 153mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 53mg
- Calcium
- 231mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 153MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.