Vegan Layered Pumpkin Dessert
Wednesday 23 January 2019
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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.
As much as I love a good pumpkin pie, like this amazing version I made last year, I also love all things creamy and pumpkin and easy to throw together. Especially when they require no baking.
So I decided to mimic my popular Vegan 7-Layer Dessert Lasagna, and make a pumpkin dessert lasagna that could be a go to holiday party recipe for my baking hating friends and those that need fast and easy.
Prep Time: 15 mins
Total Time: 15 mins
Course: Dessert
Cuisine: American
Keyword: easy thanksgiving dessert, pumpkin dessert lasagna
Calories: 364 kcal
Author: Sophia DeSantis
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. ....
3. ....
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