Simply Quinoa · by Alyssa★ 4.6 (20)
Vegan Pumpkin Pie with Almond Flour Crust
NUTRITION · PER SERVING70M COOK
CAL 13%·PRO 13%
CARBS 23G34% OF CAL
5G FIBER12G SUGAR6G OTHER
FAT 18G62% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain-free pie with almond flour crust filled with spiced pumpkin custard made from coconut milk and maple syrup. Naturally vegan and gluten-free, ideal for Thanksgiving.
dessertamericanbaked good⚙️ food processor🥧 baking dish🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups blanched almond flour
- 1/4 teaspoon fine sea salt
- 2 tablespoons vegan butter (melted)
- 1 vegan egg (either flax or a store bought egg replacer)
- 2 1/2 cups pumpkin puree
- 1/4 cup maple syrup
- 1/3 cup coconut milk
- 1/4 cup organic cane sugar
- 2 tablespoons arrowroot powder
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger and cloves)
- 1/4 teaspoon sea salt
At a glance
PER SERVING · TIME 70M
CAL 13%·PRO 13%
CARBS 23G34% OF CAL
5G FIBER12G SUGAR6G OTHER
FAT 18G62% OF CAL
5G SAT13G 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
- 79mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 79MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.