This vegan pumpkin pie is not only appealing to a wide variety of folks with food restrictions and allergies, but is simple to create – the perfect concoction to bring to a Thanksgiving dinner, summer or autumn gathering.
Yield: 12 Servings
Vegan Pumpkin Pie
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
This vegan pumpkin pie is not only appealing to a wide variety of folks with food restrictions and allergies, but is simple to create – the perfect concoction to bring to a Thanksgiving dinner, summer or autumn gathering.
Ingredients
Crust
- 1 cup almond flour
- 3/4 cup Earth Balance butter substitute, cubed
- 1 pinch salt
- 1 cup walnuts, chopped
Filling
- 1 large can pumpkin purée
- 1 cup coconut cream
- 2 tsp vanilla
- 1 cup brown sugar, lightly packed
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 pinch cloves
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Mix together the crust ingredients to make a dough.
- Press it firmly in to the bottom of a square or circular pie dish.
- Blend all the filling ingredients together.
- Pour the filling in to the prepared baking dish, spreading the top so it is even.
- Insert it in to the oven and bake for 45 to 50 minutes or until the center is firm.
- Remove and allow to completely cool before serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 377Total Fat 27gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 19gCholesterol 0mgSodium 216mgCarbohydrates 34gFiber 3gSugar 29gProtein 4g
