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Vegan Pumpkin Pie

The pie filling in this recipe needs to set overnight in the refrigerator, so make it the day before you serve it.
8 Servings -
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Servings:8  | Calories:259 | Total Fat:6g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 6g
9 %
Sat Fat 1g
5 %
Total Carb 49g
16 %
Fiber 4g
16 %
Sugars 26g
Cholesterol 0mg
0 %
Sodium 194mg
8 %
Protein 3g
7 %
34% Others combined
29% Granulated sugar
18% Canola oil
16% Canned pumpkin
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1/2 cup unbleached flour
7 Tbs. whole-wheat pastry flour
1/2 tsp. salt
1/2 tsp. sugar or granulated sugar cane syrup
1/2 tsp. baking powder
3 Tbs. canola oil
3 Tbs. soymilk plus 1/2 tsp. lemon juice
3 to 4 Tbs. water Filling
2 cups canned pumpkin or puréed home-cooked fresh pumpkin (see note)
1 cup low-fat soymilk or rice milk
3/4 cup granulated sugar cane syrup
1/4 cup cornstarch
1/2 Tbs. dark molasses or to taste
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. grated nutmeg
1/4 tsp. ground allspice

Directions : View recipe directions on
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