vegan pumpkin pie jars | hot for food

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often more affordable.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup has a lower glycemic index, and honey is often less expensive.

graham cracker crumbs

🥗Healthier: oat flour

💰Cheaper: digestive biscuits

Oat flour is gluten-free, while digestive biscuits can be more affordable.

whipped coconut cream

🥗Healthier: whipped almond cream

💰Cheaper: whipped topping

Whipped almond cream is lower in fat, while whipped topping is often cheaper.

Preheat the oven to 325F.

Roughly chop half a cup of pecans.

In a bowl, combine the chopped pecans with 3/4 cup of all purpose flour, 1/2 cup of coconut sugar, 1/2 teaspoon of cinnamon, and 5 tablespoons of cold vegan butter.

Use your hands to combine the mixture until it sticks together.

Lay the mixture evenly on a parchment lined baking sheet and bake for 8-10 minutes.

While the pecan crumble is baking, start on the pumpkin pie filling by adding 1 can of pure pumpkin puree to a mixing bowl.

Add 1/3 cup of maple syrup, 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of vanilla powder to the pumpkin puree.

Stir the mixture really well to combine it.

To make coconut whip, place a stainless steel bowl in the freezer to chill.

Refrigerate a can of coconut cream overnight, then scoop the thick cream into the chilled bowl, avoiding the liquid.

Beat the coconut cream with a hand mixer until fluffy and airy, almost doubling in size.

Prepare 250ml jars for serving, enough for about four jars, and feel free to double the recipe if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens