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.
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
Author Two Market Girls
Pumpkin Pie Filling
1/4cupcoconut whipped cream
Granola Crumble "Crust"
1cupcoconut whipped cream
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.