Photo: Priscilla Du Preez
Best Vegan Pumpkin Pie
15 ingredients
45 min + 1 hr 40 min
8
openrecipes
The best vegan pumpkin pie, adapted from the famous Cook’s Illustrated recipe!
Estimated Nutrition (whole recipe, rough)
1175
Calories
29g
Protein
34g
Fat
190g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Unbaked 9-inch Vegan Pie Crust
- 1 Tablespoon Soy Flour
- 1 Tablespoon Water
- 1 teaspoon The Vegg Vegan Egg Yolk
- ¼ cups Water
- 1 cup Canned Full Fat Coconut Milk
- 1 cup Unsweetened Coconut Milk
- ¼ cups Cornstarch
- 1 teaspoon Vanilla Extract
- 15 ounces, weight Canned Or Freshly Roasted Pumpkin Puree Drained Overnight OR Roasted Butternut Squash Puree
- 6 ounces, weight Cooked Sweet Potato (no Skin)
- ¾ cups Organic Or Raw Sugar
- ¼ cups Grade A Maple Syrup
- 2-¾ teaspoons Pumpkin Pie Spice
- 1 teaspoon Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes