Pumpkin Pie - Vegan

55 mins (prep 10, cooking 45)
12 ingredients
8 servings
This pie is delicious, and no one will EVER miss the eggs. You can use this filling with your favorite home made pie crust, or store bought. I made this for Thanksgiving 2009 using this crust: Pecan Cinnamon Crust Because I didn't have clove, I used 1/2 tsp cinnamon PLUS from Pampered Chef, which has a mix of cinnamon, nutmeg and clove. I also used candied pecans for the top. From: Joy of Vegan Baking

Categories:  <-60-mins , seasonal , north-american , taste~mood , thanksgiving , pie , low-in... , time-to-make , holiday , vegan , low-cholesterol , healthy , vegetarian , squash , vegetable , healthy-2 , pies-and-tarts , dessert ,
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Serving Size (53.33 g)
Servings 8
Amount per Serving
Calories 29.94 Calories from Fat 10.8
% Daily Value *
Total Fat 1.2g 14.78%
Saturated Fat 0.18g 7.05%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 149.59mg 49.86%
Total Carbohydrate 2.69g 7.18%
Dietary Fiber 0.43 g 13.73%
Sugars 0.59 g %
Protein 2.38g 38.11%
Vitamin A 2.99IU% Vitamin C 0.16mg%
Calcium 19.03mg% Iron 0.56mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pumpkin puree, pure maple syrup, light brown sugar, toasted pecans