Vegan Pumpkin Pie with Coconut Whipped Cream Topping
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan pumpkin pie with a flaky homemade crust and rich, creamy filling made with coconut milk. Topped with whipped coconut cream, it's an entirely plant-based Thanksgiving dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups flour
- 1 1/2 cups Crisco
- 1/2 cup water
- pinch sugar
- 15 oz pumpkin puree
- 15 oz coconut milk (canned)
- 1/3 cups brown sugar
- 1/4 cup maple syrup
- 1/4 cup sugar
- 2 tsp Pumpkin pie spice
- 1 tsp ground cinnamon
- 3 tbsp cornstarch
- 15 oz coconut milk (canned, chilled overnight in the refrigerator)
- 2 tbsp sugar
- 2 tsp cornstarch
- 1 tsp vanilla
At a glance
PER SERVING · TIME 121M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 1h 1m
- Sodium
- 21mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 319mg
- Calcium
- 62mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 21MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.