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Low fat vegan Pumpkin Pie

Prep time: 15 minutes

Bake time: 55 minutes

Makes:3 pies (24slices)

Ingredients: 1 cup ground flex seeds as a egg replacement

3 1/2 cups of canned pumpkin

1 1/2 cups of brown sugar

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

3 cups of coconut evaporated nonfat milk

3 unbaked 9-inch deep pie dish

Vegan Whipped cream topping (optional)


Preheat the oven to 425F (220C)

Combine all the ingredients in your vitamix and mix it well. Now add your mixture into pie shells.

Bake it for 15 minutes. Reduce the oven temperature to 350F (180C). Bake it for 40 minutes. Pie is done when you poke a tooth pick into the pie and it comes out clean. Trun off the oven. Let it cool down. Enjoy with vegan whip cream with pumpkin spice sprinkled on top. Yumm.

Nutritional Information: calories 220, total fat 8g, saturated fat 2.5g, cholesterol 0mg, sodium 250mg, total carbohydrates 32g, dietary Fiber 2g, sugar 17g, Protein 5g.

I hope you try it. And I wish you like it. Please comment below for more wonderful free recipes of the current season!



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