No need to feel guilty about chowing down on this version of pumpkin pie – it’s got a lighter crust, wholesome ingredients, and it’s perfectly portion-controlled! The filling is so naturally sweet, you don’t even need to add any sugar or sweetener. Such a tasty option, you won’t even know that it’s vegan (the dessert to end my Vegan Holiday Meal)!
1 cup Dates soaked
1 cup Nuts of choice (almonds, pecans, walnuts, mixed, etc.)
1 tsp Cinnamon
3 Tbsp Coconut butter
2 Tbsp Coconut flour
10 Dates soaked
2 tsp Pumpkin pie spice
1 can of Pumpkin puree
1/4 tsp Salt
1 tsp Vanilla
Combine crust ingredients in a food processor.
Press into an 8×8
Combine filling ingredients in a food processor until creamy – it should be a bit thick.
Add to prepared crust and freeze the pan for 8 hours or overnight.
Thaw in the fridge 2-3 hours before serving.
Topped with candied pecans and coconut whipped cream!
Serving: 1 bar