This silky no-bake pumpkin pie is the perfect holiday dessert. It's busting with the pumpkin spice flavor you love wrapped in a completely vegan package. Plus, it doesn't require an oven, making your prep just a little bit easier.
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Vegan Pumpkin Pie From Lisa Barnet IngredientsCrust:
1 1/4 cups raw pecans
1 cup pitted dates
3/4 cup raw pumpkin seeds
1 1/2 teaspoons grated fresh ginger
1/4 teaspoon salt
Filling:
2 1/4 cups pumpkin puree
1 cup coconut oil, melted
3/4 cup pitted dates
1/4 cup almond milk
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Garnish:
Vegan whipped topping
Directions
Place crust ingredients in a food processor. Pulse until ingredients are ground into the consistency of coarse sand and hold together when pressed between fingers. Transfer mixture to a 9-inch pie plate and press firmly into the bottom and sides of the pan. Refrigerate for 30 minutes.
Place filling ingredients in food processor and puree until smooth. Pour filling into crust and refrigerate at least 3 hours.
Serve with your favorite vegan whipped topping.

Information Category Desserts, Pies/Tarts Yield 1 pie Cook Time 4 hours







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