Grammy's Kitchen · Pumpkin Pie · Vegan Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from www.wellplated.com
11 cooks on www.wellplated.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 82% | 0% |
| liquid | 0% | 68% |
| total sugar | 17% | 58% |
| fruit | 102% | 107% |
| egg | 0% | 43% |
| dairy | 0% | 56% |
| salt | 1% | 1% |
Adapts cleanly: egg-free, gluten-free (documented swaps, applied on the dish page)
Weights computed by us.
| 300 g | 2 1/2 cups almond flour |
| 50 g | 1/4 cup granulated sugar |
| 2 g | 1/4 teaspoon kosher salt |
| 85 g | 6 tablespoons vegan butter substitute |
| 48 g | 3 1/2 tablespoons coconut oil |
| 10 medjool dates (pitted) | |
| 306 g | 1 1/4 cups canned pumpkin or pumpkin puree* |
| 114 g | 1/2 cup plus 1 tablespoon creamy unsalted almond butter |
| 3 g | 1 1/4 teaspoons ground cinnamon |
| 0 g | 1/4 teaspoon ground ginger (slightly heaped) |
| 1 g | 1/4 teaspoon ground nutmeg |
| 9 g | 2 teaspoons pure vanilla extract |
| 1/2 teaspoon maple extract | |
| 2 g | 1/4 teaspoon kosher salt |
| Lots of whipped coconut cream (or regular whipped cream if you don't need the pie to be dairy free) |
Method: 10 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’m not a vegan, but I love experimenting with plant-based recipes, and this vegan pie is hands down one of my favorites! The consistency of the filling is spot on, smooth, creamy, and it holds together perfectly. I was worried it might be missing something wi” — a cook, 5.0★
“This recipe was everything I was hoping for in a vegan pumpkin pie. The filling was so good, and the spices really came through, making it taste just like a traditional pumpkin pie. My non-vegan friends and family loved it just as much as I did. I’ll be making” — a cook, 5.0★