A crunchy base with a creamy pumpkin filling; these Vegan Pumpkin Pie Jars are a great alternative to a pumpkin pie. Easy to make and even easier to eat, these fall-inspired treats are a yummy snack or dessert.
Course Dessert
Cuisine American
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Author Two Market Girls
Ingredients
Pumpkin Pie Filling
1cuppumpkin puree
1/4cupcoconut whipped cream
1/4tspground ginger
1/4tspcinnamon
1/4tspnutmeg
1tspvanilla extract
Granola Crumble "Crust"
1/2cuppretzelschopped
1/2cuppecanschopped
2/3cuprolled oats
1/4cupcoconut sugar
2tspagave nectar
1tspnutmeg
Toppings
1cupcoconut whipped cream
cinnamon(optional)
Instructions
Preheat oven to 400F.
To make the pumpkin pie filling:
In bowl add the pumpkin puree, coconut whipped cream, ground ginger, cinnamon, nutmeg and vanilla. Mix until all incorporated. Taste and adjust spices to taste.
To make the granola crumble "crust":
In a bowl add the chopped pretzels, chopped pecans, rolled oats, coconut sugar, agave nectar and nutmeg. Stir with a wooden spoon until mixed thoroughly.
Spread granola mix on lined baking sheet evenly. Place in oven for 20-25 minutes. Mix the granola on the baking sheet approximately every 10 minutes.
To make the Pumpkin Pie Jars:
In small mason jars (or cups) place a layer of the granola, then topped with about 1/4 cup of the pumpkin pie filling and top with about 1/4 cup of coconut whipped cream. Garish with a sprinkle of the granola on top.