Vegan Pumpkin Pie Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pumpkin pie made with coconut cream instead of traditional eggs and dairy, spiced with warm fall flavors. Creamy and smooth with a flaky vegan crust, it captures the essence of pumpkin pie while being completely plant-based. Ideal for holiday gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 15 ounces can pumpkin puree
- 1 cup coconut cream (canned coconut milk (use the hardened white part))
- ⅔ cup cane sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3 teaspoons pumpkin spice blend
- ½ teaspoon salt
- 1 9” vegan pie crust
At a glance
PER SERVING · TIME 65M
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
- 55m
- Sodium
- 266mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 55mg
- Calcium
- 22mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 266MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.