Vegan Pumpkin Pie
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic vegan pumpkin pie with a simple crust and creamy pumpkin filling spiced with cinnamon and maple. Warm and dessert-forward, it captures fall flavors without dairy or eggs.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 1/2 cup flour (I use half oat and half white)
- 3/4 cup almond flour (or meal)
- 1 tbsp coconut sugar
- 3 tbsp oil
- 1/3 tsp salt
- 3 tbsp maple syrup
- 1/4 tsp cinnamon
- 2 tbsp flax seed meal
- 4 tbsp warm water
- 2 cups pumpkin puree ((cooked and pureed pumpkin, not pumpkin pie mix))
- 3 tbsp cornstarch
- 1/2 to 1 tsp vanilla
- 2 tsp pumpkin pie spice ((1.5 tsp cinnamon, a good dash of nutmeg, all spice, ginger))
- 1/4 cup maple syrup
- 1/4 cup raw or light brown sugar
- a good pinch of salt
- 1/2 cup coconut cream (the thick separated cream from a can of full fat coconut milk, or use full fat coconut milk)
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
- 154mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 205mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.