Vegan Pumpkin Pie

THE SPUNKY COCONUT(2)
Jacquie: "Not enough crust for a pie base with sides so it…" Read More
13Ingredients
15Minutes
550Calories

Ingredients

US|METRIC
  • 2 cups flour (almond meal, I use Bob’s or ground walnuts*)
  • 8 pitted dates (soft, soak first if they are dry)
  • 1 teaspoon cinnamon
  • 1 1/2 cups coconut milk (not coconut beverage)
  • 1 1/2 cups pumpkin puree
  • 1/2 cup coconut sugar (which is low glycemic index)
  • 20 drops liquid stevia (vanilla)
  • 1/2 teaspoon sea salt
  • 3 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1/2 teaspoon cardamom
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    NutritionView More

    550Calories
    Sodium23% DV540mg
    Fat34% DV22g
    Protein18% DV9g
    Carbs28% DV83g
    Fiber32% DV8g
    Calories550Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat19g95%
    Trans Fat
    Cholesterol
    Sodium540mg23%
    Potassium540mg15%
    Protein9g18%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate83g28%
    Dietary Fiber8g32%
    Sugars23g46%
    Vitamin A290%
    Vitamin C10%
    Calcium10%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Jacquie 2 years ago
    Not enough crust for a pie base with sides so it was more of a ‘slice’. Impressed with how light it was and the subtle flavours. Definitely will do again.
    Bibiana B. 2 years ago
    Very very tasty, especially the crust is super good. I used walnuts, vanilla extract instead stevia and didnt have the agar. it still got thick enough in the fridge, but defo would be better to have a thickener.

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