Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.8 (6)
Vegan Pumpkin Pie
NUTRITION · PER SERVING330M COOK
CAL 17%·PRO 6%
CARBS 35G42% OF CAL
4G FIBER8G OTHER23G TOTAL SUGAR
FAT 21G57% OF CAL
18G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan pumpkin pie with spiced filling and a flaky crust. A plant-based take on the fall classic, equally rich and satisfying.
dessertamericanbaked good🍪 sheet pan🥧 baking dish🔥 oven🌀 blenderveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 Vegan Pie Crust*
- 3 cups canned pumpkin puree
- 1 (13.5-fluid-ounce) can coconut cream (solids and liquid)
- ¾ cup brown sugar
- ¼ cup cornstarch
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt
- Vegan whipped cream (or Coconut Whipped Cream, for serving)
At a glance
PER SERVING · TIME 330M
CAL 17%·PRO 6%
CARBS 35G42% OF CAL
4G FIBER8G OTHER23G TOTAL SUGAR
FAT 21G57% OF CAL
18G 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
- 30m
- Cook
- 1h
- Sodium
- 25mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 45mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 25MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.