Vegan Coconut Pumpkin Pie

Avegan Coconut Pumpkin Pie 3
Avegan Coconut Pumpkin Pie 3

Vegan Coconut Pumpkin Pie

Recipes   Gluten Free     Seasonal     Sweets    

Ingredients

Ingredients

Coconut Crust

  • 1 T tapioca starch
  • 1 cup shredded coconut 
  • 1 1/2 cup almond flour  
  • ¼ cup coconut oil 
  • ¼ cup Brown Swerve

Pumpkin Filling

Instructions
  1. Preheat oven oven to 350 degrees. 
  2. In a food processor, add all coconut crust ingredients. Pulse until mixture is crumbly. Press evenly into pie dish.
  3. Next, add all of the filling ingredients into the food processor. Blend until ingredients are completely mixed and smooth, scraping down as needed. Taste and adjust spices in desired.
  4. Add the filling into the pan. Smooth top with a spatula.
  5. Bake for 50 minutes to 1 hour. The crust should be lightly browned, and the filling should be set. Let sit for about an hour before cutting. Store in fridge up to 5 days.

Makes 10 servings.

Avegan Coconut Pumpkin Pie 6
Avegan Coconut Pumpkin Pie 9 2
Nutrition Facts

Serving Size 1 slice

Servings 10

Calories 210
Total Fat 17g
Total Saturated Fat 9g
Cholesterol 0mg
Sodium 55mg
Total Carbs 24g
Dietary Fiber 5g
Sugars 3g
Added Sugar 0g
Swerve 15g
Protein 4g
Net Carbs: 4g

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