Vegan Nutella Pumpkin Pie
Servings Prep Time
6servings 15 Minutes
Cook Time Passive Time
60Minutes 15Minutes
Servings Prep Time
6servings 15 Minutes
Cook Time Passive Time
60Minutes 15Minutes
Ingredients
Instructions
  1. Preheat the oven to 350.
  2. Combine crushed ginger cookies and the coconut oil in a bowl and then press into your pie dish to create a crust. Bake for 10 minutes.
  3. While the crust is baking, combine the rest of the ingredients in a bowl EXCEPT for the nutella. Mix well.
  4. Pull out the crust and pour the filling into pie dish. Melt the Nutella in the microwave for 30 seconds.
  5. Put dollops of nutella around the pie, then take a butter knife and swirl around the pie lightly. This creates the most beautiful design that is unique to each pie!
  6. Bake for 50 minutes, then let cool for 15 minutes before serving.
Recipe Notes

Pro tip: When serving hot right after cooking, the filling may be a bit softer than a regular pumpkin pie. Tasty, but a little softer. If you have time, stick in the fridge for a few hours to stiffen and then serve!

Vegan Nutella Pumpkin Pie is dairy & gluten free, vegan & vegetarian, and can be made Paleo & Whole30 compliant.

Nutrition facts per serving: 487 calorie, 17.7g of fat, 9.7g of saturated fat, 10mg of cholesterol, 169mg of sodium, 335mg of potassium,61.2g of carb, 6.7g of fiber, 35.2g of sugar, 4.6g of protein. 67mg of Calcium, 3mg of Iron.