Vegan Pumpkin Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, smooth vegan pumpkin pie with warm spices and a flaky gluten-free crust. Allergy-friendly and perfect for holiday tables, this pie satisfies both vegans and traditional eaters alike.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1½ cups (144g) blanched almond flour
- ½ cup tapioca flour
- 3 tablespoons ground flax seeds
- 1 tablespoon coconut sugar
- ¼ teaspoon kosher salt
- 6 tablespoons coconut oil (cool enough to be firm and scoopable)
- 2 tablespoons cold water
- 1 (15 oz.) can organic pumpkin puree (I used Sprouts brand)
- ¾ cup canned coconut milk (don’t stir and only use the coconut cream on top)
- ⅓ cup maple syrup
- 2 tablespoons coconut sugar (optional, if you like a sweeter pumpkin pie)
- 2 tablespoons creamy almond butter
- ¼ cup tapioca starch (AKA tapioca flour, can also use arrowroot flour)
- ¼ teaspoon sea salt
- 2 teaspoons pumpkin pie spice (I used Sprouts brand)
- ½ teaspoon allspice (skip if your pumpkin pie spice includes this)
- ¼ teaspoon cardamom (skip if your pumpkin pie spice includes this)
At a glance
PER SERVING · TIME 80M
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
- 50m
- Sodium
- 42mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 90mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 42MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.