VEGAN & GLUTEN-FREE PUMPKIN PIE

VEGAN & GLUTEN-FREE PUMPKIN PIE

@thethrivingleaf

INGREDIENTS

  • 2 handfuls of Butternut Squash Pretzels
  • 2 Medjool Dates 
  • 2/3 cup of Walnuts
  • 2 cups of 100% Pure Pumpkin Purée
  • 1/2 tsp Pumpkin Pie Spice
  • 1/2 cup Coconut Sugar or Pure Maple Syrup 
  • 1 can of Coconut Cream (refrigerated overnight) 
  • 1 tsp Vanilla 
  • 1/2 cup Pure Maple Syrup 

    DIRECTIONS

    1. To make the crust, mix the Butternut Squash Pretzels, medjool dates and walnuts together in a food processor or a small handheld chopper. 
    2. In a bowl, mix together Pumpkin Puree, Pumpkin Pie Spice and Coconut Sugar. Place on top of the crust layer. 
    3. Open the can of coconut cream and scoop the top cream out leaving the liquid at the bottom of the can. Mix the vanilla and maple with the cream using a mixer and beat until creamy and whipped. Use for the 3rd layer on top of the pumpkin mixture.
    4. Repeat this again to get a 3 layered dessert doubled up in a cup! Top with more crust pieces and a dash of pumpkin pie spice.

     

      butternut squash twists
      PRETZELS