Pumpkin Pie Jars
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.
Servings 4 people
Ingredients
Pumpkin Pie Filling
- 1 cup pumpkin puree
- 1/4 cup coconut whipped cream
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
Granola Crumble "Crust"
- 1/2 cup pretzels chopped
- 1/2 cup pecans chopped
- 2/3 cup rolled oats
- 1/4 cup coconut sugar
- 2 tsp agave nectar
- 1 tsp nutmeg
Toppings
- 1 cup coconut 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.