Vegan Pumpkin Pie
Gaby Dimova
This vegan pumpkin pie is an amazing easy dessert to make for the fall or to share with family on Thanksgiving!
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 10
Calories 152 kcal
- 2 cups pumpkin purée
- 1 cup coconut cream from a can
- ¼ maple syrup
- ½ cup sugar
- ¼ cup cornstarch
- 2 teaspoons vanilla
- 2 teaspoons allspice
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- ½ teaspoon salt
- frozen pie crust
Add all of the ingredients to a large bowl.
Mix everything well with a hand mixer.
Then transfer the mixture to your pie crust and bake for 50-60 minutes at 350*F.
Once the pie is done, make sure to leave it plenty of time to cool!
Calories: 152kcalCarbohydrates: 19gProtein: 1gFat: 9gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 121mgPotassium: 188mgFiber: 2gSugar: 12gVitamin A: 7629IUVitamin C: 3mgCalcium: 23mgIron: 1mg