Reposting This Vegan Pumpkin Maple Pie From Last Year Becaus

reposting this vegan pumpkin maple pie from last year becaus display image dfff

Reposting this Vegan Pumpkin Maple pie from last year because it’s ah-mazing and well, it’s that time of year again. Maybe, just maybe, I won’t be too lazy to make it (it’s actually really easy)!

Bonus: arbonne 30 approved ✔️

Recipe courtesy of @ohsheglows

Mods: recipe calls for making a giant pie. I decided to make these in muffin tins for easy grab and go since I do keep these frozen (tastes amazing frozen btw).

CRUST
2/3 cup pitted dates
1 1/4 cup gluten free oats
1/2 cup pecans
1/4 tsp ground cinnamon
1/8 tsp salt
3 TBSP coconut oil at room temp

Add all ingredients to food processor except dates and oil and process until coarse sand texture. Add oil & dates and blend until ingredients come together. Press firmly into greased pie plate or muffin liners. Bake @ 350 degrees for 10-12 mins then cool for 30 mins on rack.

FILLING
1 cup raw cashews (soaked)
1 cup canned pumpkin purée
3/4 cup maple syrup
1/2 cup coconut oil
2 tsp vanilla extract
3/4 tsp ground cinnamon
1/4 tsp fine salt
1/8 tsp ground ginger
1/8 tsp ground/grated nutmeg

Add all ingredients in a high-speed blender (make sure you drain water from cashews first) and blend until smooth. If too thick, add 1 TBSP almond milk (or alternative).

Pour filling over crust, and cover with foil and place in freezer on even surface.

Serve with homemade coconut whip or store bought!

#vegan #pumpkinpie #veganpie #healthymom #crowdpleaser #frozendessert #healthydessert #nomnom #lifeofamom #momlife #yummy #glutenfreedessert #vegandessert

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