Vegan Pumpkin Pie Recipe

Recipe By The Spruce Eats

There's no reason to add anything containing gluten or additives into a pumpkin pie and this simple gluten-free vegan recipe proves it. Made with nothing more than pumpkin, soy milk, the usual pumpkin pie spices, vanilla, and a little bit of cornstarch to help it set, this is a dessert that everyone can enjoy, no matter their dietary preferences. When it comes to celebrating the holidays and eating the tasty, traditional comfort foods that come with them, having dietary restrictions doesn't mean you can't enjoy it. Just because you follow a vegan and/or gluten diet doesn't mean you can't enjoy the holidays. After all, the meal isn't just about turkey. With recipes like this, it's possible to have a vegetarian gluten-free thanksgiving complete with all your favorite comfort foods.

4.3
16 Rating -
Rate
1hr 15minstotal
15minsPrep
1hr Cook
1hr 15m.total
15m.Prep
1hr Cook
Vegan Pumpkin Pie
plan
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ingredients serve

Ingredients for Vegan Pumpkin Pie Recipe

  • 0.13 can Pumpkin
  • 0.13 cup Soy milk
  • 0.09 cup Sugar
  • 0.03 cup Cornstarch
  • 0.03 teaspoon Salt
  • 0.13 teaspoon Vanilla
  • 1/4 teaspoon Pumpkin pie spice
Nutrition
value
140
calories per serving
5 g Fat1 g Protein21 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    1g
  • Carbs
    21g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    21g
  • Protein
    1g
  • Fiber
    < 1g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    < 1mg
  • Vitamin A
    21mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    5mg
  • Manganese
    < 1mg
  • Phosphorus
    28mg
  • 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 The Spruce Eats