Vegan pumpkin pie
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Medium - October 2007
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Serves 6-8 -
30 minutes to make, about 1½ hours in the oven, plus chilling
Dive into this creamy vegan pumpkin pie. This plant-based version of the Thanksgiving classic goes perfectly with whipped coconut cream.
Browse more sweet pie recipes.
Nutrition: per serving
- Calories
- 628kcals
- Fat
- 36.6g (15.8g saturated)
- Protein
- 7.1g
- Carbohydrates
- 73.4g (30.5g sugar)
- Salt
- 0.5g
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delicious. tips
The filling doesn’t set because it doesn’t have eggs in it, but it will hold itself in a suitable fashion and the taste is stunning.
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