A Pinch of Healthy · by Marjorie @APinchOfHealthy
Vegan Pumpkin Pie
NUTRITION · PER SERVING70M COOK
CAL 11%·PRO 3%
CARBS 36G68% OF CAL
3G FIBER18G OTHER15G TOTAL SUGAR
FAT 7G30% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pumpkin pie with warm spices in a flaky crust, made vegan with non-dairy milk. A classic fall dessert with a modern plant-based twist.
dessertamericanbaked good⚙️ food processor🍪 sheet pan🥣 mixer🔥 ovendairy freeveganvegetarian
View the full recipe on A Pinch of Healthy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2.5 cups canned pumpkin puree
- ¾ cup plant-based milk
- ⅓ cup light brown sugar
- ¼ cup maple syrup
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2.5 tablespoons cornstarch
- 1 vegan pie crust (- I used a store-bought pie crust from Whole Foods - Wholly wholesome brand)
At a glance
PER SERVING · TIME 70M
CAL 11%·PRO 3%
CARBS 36G68% OF CAL
3G FIBER18G OTHER15G TOTAL SUGAR
FAT 7G30% OF CAL
3G SAT5G 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
- 10m
- Cook
- 1h
- Sodium
- 125mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 65mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 125MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.