Pumpkin Pie Recipe
Recipe By EatingWell
One of the tasters of this dairy-free pumpkin pie called it a "Vegan's dream come true. " The filling has just the right amount of spice, while the crust--made with part whole-wheat flour--has a wonderful nutty flavor and crispy texture. The pie is great as is, but to really please the plant-based eaters at your thanksgiving table, top it with coconut whipped cream (see associated recipes).
4.8
13 Rating -
Rate
3hr 30minstotal
3hr 30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Pumpkin Pie Recipe
- 1/10 cup Whole Wheat Flour
- 1/20 cup All purpose flour
- 1/10 teaspoon Kosher Salt, Divided
- 1/20 cup Vegetable shortening, cubed and frozen
- 0.40-1/2 tablespoon Ice water
- 1/10 can Pumpkin
- 0.07 cup Light coconut milk
- 0.07 cup Packed light brown sugar
- 0.03 cup Cornstarch
- 1/10 teaspoon Vanilla extract
- 1/20 teaspoon Ground cinnamon
- 0.03 teaspoon Ground ginger
- 0.03 teaspoon Ground nutmeg
Nutrition
value
value
195
calories per serving
8 g Fat3 g Protein27 g Carbs2 g FiberOther
Current Totals
- Fat8g
- Protein3g
- Carbs27g
- Fiber2g
MacroNutrients
- Carbs27g
- Protein3g
- Fiber2g
Fats
- Fat8g
Vitamins & Minerals
- Calcium9mg
- Iron< 1mg
- Vitamin A1mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B911mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium11mg
- Manganese< 1mg
- Phosphorus36mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By EatingWell