VEGAN LAYERED PUMPKIN DESSERT

5 layers of such deliciousness you’ll forget all about traditional pumpkin pie. This easy vegan layered pumpkin dessert are what holiday dreams are made of.

Making this is much easier than it looks. Isn’t it the best when fancy desserts are really a lazy mom’s dream in disguise? You could go rogue and make it in individual jars, but the easiest is throwing it together in a square baking dish.

Vegan Layered Pumpkin Dessert Recipe
5 layers of such deliciousness you'll forget all about traditional pumpkin pie. This easy vegan layered pumpkin dessert are what holiday dreams are made of.



Ingredients

• 1 ¾ cup crushed cookies , use gluten free if needed
• 1 container of vegan whipped topping (or make your own like in this recipe) (the container I used was a 9 ounce container and had a little less than 3 cups of whip)
• Easy Pumpkin Caramel (see recipe below)
• Creamy Pumpkin Filling (see recipe below)
• ½ cup chopped pecans , you can use raw or toasted but I like the toasted

Easy Pumpkin Caramel:

• ½ cup maple syrup
• ¼ cup almond butter
• ¼ cup pumpkin puree (you’ll use one 15 ounce can of pumpkin total for this and the filling)
• 1 teaspoon pumpkin spice
• dash sea salt

Creamy Pumpkin Filling:

• 1 ¾ cup pumpkin puree (you’ll use one 15 ounce can of pumpkin total for this and the caramel)
• 1 ¾ cup vegan vanilla yogurt
• ½ cup coconut sugar
• 1 tablespoon pumpkin spice
• ½ teaspoon sea salt

Instructions

1. Make the pumpkin caramel by putting everything into a bowl and whisking it hard until it’s smooth and caramel like.
2. Make the pumpkin filling by putting everything into a bowl and mixing until nice and smooth.

You can make this in individual 8 ounce jars or in a square baking dish. Layer the dessert as follows:

• Crushed cookies.
• 5 tablespoons pecans
• 1/3 of the caramel
• Pumpkin filling
• 1/3 of the caramel
• Whipped topping
• The last of the pecans
• 1/3 of the caramel

Recipe Notes

• You can also use the pumpkin caramel on my site, it’s one you cook and takes a little longer but it is more of a real caramel.

• The pumpkin caramel makes about 1 cup.

• This makes a square baking dish or 9 individual 8 ounce jars.

• Nutrition facts are based on the cookies I used (Simple Mills crunchy cinnamon cookies), yogurt I used (Silk vanilla almond milk yogurt) and the whipped topping I used (So Delicious cocowhip). The info will change depending on what you use.

Recipe adapted : VEGAN LAYERED PUMPKIN DESSERT @ veggiesdontbite

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