Decadent Vegan Pumpkin Pie (sliced or bites!)
This healthier-version of a traditional favorite is as tasty as can be. Made with a cashew cookie crust and thick whipped pumpkin filling, you’ll fool all your guests with this healthier version! Vegan and Gluten free too!
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 2 small pies or 16 bite-sized pieces 1x
- Category: Dessert
Ingredients
Scale
- CRUST:
- 1/2 cup cashews (soaked in water to soften)
- 1/2 cup dried mulberries
- 1/4 cup coconut oil, melted
- 4–6 TBSP creamy nut butter of choice
- dash of sea salt
- 1 TBSP maple syrup
- 1–2 TBSP of water as needed to blend
- PUMPKIN PIE FILLING:
- 1 can pumpkin puree
- 1/4–1/2 cup coconut oil, melted
- 1/4 cup coconut full-fat yogurt or coconut cream
- 4 TBSP creamy nut butter
- 1/4 cup maple syrup
- 5–6 medjool dates (softened in water and drained)
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- dash of sea salt
Instructions
- Preheat oven to 350 degrees and grease 2 small ramekins.
- Add cashews, dried mulberries, coconut oil, maple syrup, and a dash of sea salt to a food processor. Blend on high until a dough-like mixture forms.
- Add dough mixture to bottom of ramekins and press gently to form the crust.
- Place ramekins with crust in oven to bake for 10-12 minutes until edges start to brown.
- Remove from oven and set aside to cool.
- While crusts are cooling, add remaining ingredients to a food processor or blender and blend until smooth.
- Fill pumpkin pie filling into cooled crusts, filling ramekins.
- Place finished pies in the freezer to set for 3-5 hours. Once set, finish with additional cinnamon and a dollup of coconut cream or coconut yogurt.
- slice and enjoy! Can also cut into bite size pieces for grab-and-go desserts.
Notes
Want to add a little superfoods into the mix? Feel free to add a TBSP of chia seeds or flax seeds to the crust or 1/2 TBSP of maca powder or ashwaganda to the pumpkin pie filling.