Vegan Pumpkin Pie
Vegan Pumpkin Pie
From Lisa Barnet
Ingredients
- Crust:
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
- Total Time
- 3 hours, 59 minutes, 59 seconds
