Jessica in the Kitchen · by Jessica Hylton★ 5.0 (61)
Vegan Pumpkin Pie (9 Ingredients)
NUTRITION · PER SERVING75M COOK
CAL 11%·PRO 3%
CARBS 31G58% OF CAL
2G FIBER22G SUGAR6G OTHER
FAT 10G44% OF CAL
9G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, smooth pumpkin pie with a gluten-free crust and maple syrup sweetness. This vegan dessert captures the warm spices of fall and works beautifully for Thanksgiving.
dessertamericanbaked good⚙️ food processor🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups pumpkin puree ((450g) homemade or canned)
- 1/2 teaspoon sea salt
- 1 cup coconut cream
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon all spice
- 1/4 cup maple syrup ((84g))
- 1/2 cup brown sugar (or cane sugar or coconut sugar, (105.3g))
- 1/4 cup cornstarch ((32g) - I recommend sifting this in)
At a glance
PER SERVING · TIME 75M
CAL 11%·PRO 3%
CARBS 31G58% OF CAL
2G FIBER22G SUGAR6G OTHER
FAT 10G44% OF CAL
9G SAT1G 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
- 15m
- Cook
- 1h
- Sodium
- 9mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 141mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 9MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.