From Minimalist Baker
Vegan Gluten-Free Pumpkin Pie
- Time
- 2 hr
- Makes
- 10
- Ingredients
- 14
11 things you may not have.
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Ingredients
- 1 ¼ cup Bob’s Red Mill 1:1 Gluten-Free Flour *
- 1/4 tsp salt
- 6 Tbsp cold vegan butter
- 4-6 Tbsp ice cold water
- 2 ¾ cups pumpkin puree ((1 ½ 15-ounce cans yield 2 ¾ cups))
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup unsweetened plain almond milk
- 1 Tbsp olive oil ((or melted coconut oil))
- 2 ½ Tbsp cornstarch or arrowroot powder
- 1 ¾ tsp pumpkin pie spice ((or sub mix of ginger, cinnamon, nutmeg & cloves))
- 1/4 tsp sea salt
- Coconut Whipped Cream
- Vegan Pumpkin Pie Ice Cream
Nutrition · per serving
1 slices per serving
- Calories
- 211 kcal
- Fat
- 8.5 g
- Fiber
- 2.5 g
- Sugar
- 11.1 g
- Sodium
- 204 mg
- Protein
- 1.6 g
- Carbohydrate
- 31.4 g
- Saturated fat
- 2.3 g
- Unsaturated fat
- 5.98 g
As published by Minimalist Baker.
The method
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