Coconut-Pumpkin Pie Recipe

Recipe By Serious Eats

I knew that creating a dairy-free pumpkin pie filling would be relatively easy. I could swap gluten-free rice milk* for the dairy used in a traditional pumpkin pie recipe. But instead of using a dairy-free milk substitute, i wondered if the more flavorful coconut milk would be a better choice. If you've ever had coconut-pumpkin soup, you know that these flavors work incredibly well together.

4.7
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20minstotal
20m.total
Coconut-Pumpkin Pie
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Ingredients for Coconut-Pumpkin Pie Recipe

  • 0.13 Recipe gluten free pie crust, baked and cooled
  • 0.22 cup Coconut milk, divided
  • 0.09 cup Granulated sugar
  • 1/2 tablespoon Cornstarch
  • 0.22 teaspoon Pumpkin pie spice
  • 0.06 teaspoon Salt
Nutrition
value
255
calories per serving
18 g Fat2 g Protein21 g Carbs4 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    2g
  • Carbs
    21g
  • Fiber
    4g

MacroNutrients

  • Carbs
    21g
  • Protein
    2g
  • Fiber
    4g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    7mg
  • Iron
    < 1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    37mg
  • Selenium
    2mcg
  • 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
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Recipe By Serious Eats