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No-Bake Pumpkin Pie

Serves 1 pie | 

Add this delicious, vegan dessert to your cookbook.



Ingredients:

For Crust:
1/2 teaspoon salt
1/3 cup walnuts
2 tablespoons vegan butter, more for greasing baking dish
2 tablespoons brown sugar
1/2 cup rolled oats
For Filling:
1/2 cup virgin coconut oil
1/2 cup walnuts, (crushed, more for topping)
1/4 cup almond milk
1 1/2 teaspoons pumpkin pie spice
1/4 cup brown sugar
15 oz unsweetened pumpkin puree
3/4 teaspoon salt
1/3 cup agave syrup

Directions:

  1. Make crust by combining 1/2 teaspoon salt, 1/3 cup walnuts, vegan butter, 2 tablespoons brown sugar and rolled oats in a food processor.
  2. Grease a baking dish with vegan butter. Transfer dough to baking dish and press in firmly.
  3. Combine walnuts, almond milk, pumpkin pie spice, brown sugar, pumpkin puree, salt and agave syrup in the food processor on medium speed. Blend ingredients until smooth. After smooth, add coconut oil and reduce to low speed. Blend until silky smooth. Add seasonings to taste.
  4. Pour pie filling into piecrust. Place in refrigerator and chill until pie is firm.
  5. Remove from fridge, top with extra walnuts and enjoy!
No-Bake Pumpkin Pie
Serves 1 pie
For Crust:
1/2 teaspoon salt
1/3 cup walnuts
2 tablespoons vegan butter, more for greasing baking dish
2 tablespoons brown sugar
1/2 cup rolled oats
For Filling:
1/2 cup virgin coconut oil
1/2 cup walnuts, (crushed, more for topping)
1/4 cup almond milk
1 1/2 teaspoons pumpkin pie spice
1/4 cup brown sugar
15 oz unsweetened pumpkin puree
3/4 teaspoon salt
1/3 cup agave syrup
  1. Make crust by combining 1/2 teaspoon salt, 1/3 cup walnuts, vegan butter, 2 tablespoons brown sugar and rolled oats in a food processor.
  2. Grease a baking dish with vegan butter. Transfer dough to baking dish and press in firmly.
  3. Combine walnuts, almond milk, pumpkin pie spice, brown sugar, pumpkin puree, salt and agave syrup in the food processor on medium speed. Blend ingredients until smooth. After smooth, add coconut oil and reduce to low speed. Blend until silky smooth. Add seasonings to taste.
  4. Pour pie filling into piecrust. Place in refrigerator and chill until pie is firm.
  5. Remove from fridge, top with extra walnuts and enjoy!
Diet: Vegan
Holiday: Thanksgiving
Season: Fall
Course: Dessert
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No-Bake Pumpkin Pie

Serves 1 pie

Ingredients:

For Crust:
1/2 teaspoon salt
1/3 cup walnuts
2 tablespoons vegan butter, more for greasing baking dish
2 tablespoons brown sugar
1/2 cup rolled oats
For Filling:
1/2 cup virgin coconut oil
1/2 cup walnuts, (crushed, more for topping)
1/4 cup almond milk
1 1/2 teaspoons pumpkin pie spice
1/4 cup brown sugar
15 oz unsweetened pumpkin puree
3/4 teaspoon salt
1/3 cup agave syrup

No-Bake Pumpkin Pie

For Crust:
1/2 teaspoon salt
1/3 cup walnuts
2 tablespoons vegan butter, more for greasing baking dish
2 tablespoons brown sugar
1/2 cup rolled oats
For Filling:
1/2 cup virgin coconut oil
1/2 cup walnuts, (crushed, more for topping)
1/4 cup almond milk
1 1/2 teaspoons pumpkin pie spice
1/4 cup brown sugar
15 oz unsweetened pumpkin puree
3/4 teaspoon salt
1/3 cup agave syrup

Directions:

  1. Make crust by combining 1/2 teaspoon salt, 1/3 cup walnuts, vegan butter, 2 tablespoons brown sugar and rolled oats in a food processor.
  2. Grease a baking dish with vegan butter. Transfer dough to baking dish and press in firmly.
  3. Combine walnuts, almond milk, pumpkin pie spice, brown sugar, pumpkin puree, salt and agave syrup in the food processor on medium speed. Blend ingredients until smooth. After smooth, add coconut oil and reduce to low speed. Blend until silky smooth. Add seasonings to taste.
  4. Pour pie filling into piecrust. Place in refrigerator and chill until pie is firm.
  5. Remove from fridge, top with extra walnuts and enjoy!

No-Bake Pumpkin Pie

Serves 1 pie
  1. Make crust by combining 1/2 teaspoon salt, 1/3 cup walnuts, vegan butter, 2 tablespoons brown sugar and rolled oats in a food processor.
  2. Grease a baking dish with vegan butter. Transfer dough to baking dish and press in firmly.
  3. Combine walnuts, almond milk, pumpkin pie spice, brown sugar, pumpkin puree, salt and agave syrup in the food processor on medium speed. Blend ingredients until smooth. After smooth, add coconut oil and reduce to low speed. Blend until silky smooth. Add seasonings to taste.
  4. Pour pie filling into piecrust. Place in refrigerator and chill until pie is firm.
  5. Remove from fridge, top with extra walnuts and enjoy!
Diet: Vegan
Holiday: Thanksgiving
Season: Fall

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