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
- 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
- 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
- Make the pumpkin caramel by putting everything into a bowl and whisking it hard until it’s smooth and caramel like.
- Make the pumpkin filling by putting everything into a bowl and mixing until nice and smooth.
- 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 NotesRecipe adapted : VEGAN LAYERED PUMPKIN DESSERT @ veggiesdontbite
- 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.