Add this delicious, vegan dessert to your cookbook.
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
+ Add All Ingredients to Shopping List
For Crust:
1/2 teaspoon salt+ Add to Shopping List
1/3 cup walnuts+ Add to Shopping List
2 tablespoons vegan butter, more for greasing baking dish+ Add to Shopping List
2 tablespoons brown sugar+ Add to Shopping List
1/2 cup rolled oats+ Add to Shopping List
For Filling:
1/2 cup virgin coconut oil+ Add to Shopping List
1/2 cup walnuts, (crushed, more for topping)+ Add to Shopping List
1/4 cup almond milk+ Add to Shopping List
1 1/2 teaspoons pumpkin pie spice+ Add to Shopping List
1/4 cup brown sugar+ Add to Shopping List
15 oz unsweetened pumpkin puree+ Add to Shopping List
3/4 teaspoon salt+ Add to Shopping List
1/3 cup agave syrup+ Add to Shopping List
Directions:
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.
Grease a baking dish with vegan butter. Transfer dough to baking dish and press in firmly.
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.
Pour pie filling into piecrust. Place in refrigerator and chill until pie is firm.
Remove from fridge, top with extra walnuts and enjoy!
A simple collection of delicious family-style recipes
Planning out the weekly dinner menu? Tired of the same dishes week after week? Try these tasty entrees for a scrumptious change of pace. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
Email Recipe
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
Directions:
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.
Grease a baking dish with vegan butter. Transfer dough to baking dish and press in firmly.
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.
Pour pie filling into piecrust. Place in refrigerator and chill until pie is firm.
Remove from fridge, top with extra walnuts and enjoy!
Life's better on the inside!
Get exclusive flash sale invitations, deals, recipes, events and news – delivered right to your inbox.
