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).
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.
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!
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