Photo: Priscilla Du Preez
Pumpkin Pie (Dairy-Free)
15 ingredients
20 min + 55 min
8
openrecipes
Dairy-free, light and creamy pumpkin pie made with coconut milk and spices in a homemade whole wheat pie crust.
Estimated Nutrition (whole recipe, rough)
997
Calories
23g
Protein
45g
Fat
125g
Carbs
Counts 9 of 14 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg Substitute | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Pie Filling | 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 cup FOR THE CRUST:
- ¼ teaspoons Whole Wheat Pastry Flour
- 2 Tablespoons Salt
- 1-½ Tablespoon Chilled Butter, Cut Into Small Pieces
- 3 Tablespoons Coconut Oil
- 1 teaspoon Ice Cold Water
- 15 ounces, weight Fresh Lemon Juice
- ½ cups FOR THE FILLING:
- ½ cups Canned Pumpkin (not Pie Filling)
- 1 cup Sugar
- 1 teaspoon Egg Substitute
- 1 teaspoon Light Coconut Milk, From A Can
- ½ teaspoons Vanilla Extract
- ½ teaspoons Ground Cinnamon
- ⅛ teaspoons 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