Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- 1 tbs coconut sugar
- 1/2 cup vegan butter or margarine melted
Filling:
- 1/2 cup pumpkin puree
- 1 can coconut milk, full fat
- 3/4 cup coconut oil (melted)
- 1/2 cup cashews, soaked overnight
- 1/2 cup maple syrup
- 2 tsp pumpkin spice
- 1 tsp vanilla extract
Optional toppings: Coconut whip, chopped pecans, and cinnamon
Instructions
- Make the crust. Melt the vegan butter (or margarine) and stir into graham cracker crumbs with the coconut sugar. Press into a springform pan about halfway up the sides. Place in the fridge until ready to fill (you can also bake this if preferred on 375 degrees for 10 minutes)
- Make the filling: Throw all the ingredients in the food processor or blender, and blend until smooth. Pour into the crust and chill in the fridge for a few hours or ideally overnight. Top with vegan coconut whip and cinnamon and serve! Refrigerate when not being served!
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1