https://www.copymethat.com/r/4R7bQgh4f/layered-pumpkin-caramel-pie/
127829583
i53Kr6w
4R7bQgh4f
2024-12-21 20:24:10
Layered Pumpkin Caramel Pie
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Ingredients
- subheading: Dry topping:
- 1 cup rolled oats (gluten-free if necessary)
- 2 cups raw pecans
- 1 cup coconut sugar
- 2 tablespoons nutritional yeast (optional for extra "buttery" flavor)
- 1 teaspoon sea salt
- 1 cup coconut butter , at room temperature
- subheading: Pumpkin filling:
- 15 ounces cooked pumpkin , 1 can (not pumpkin pie filling)
- ½ cup full fat coconut milk
- 24 dates , I used medjool
- 2 tablespoons coconut butter , at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 4 teaspoons pumpkin pie spice
- subheading: Caramel layer:
- 24 dates , I used medjool
- 2 tablespoons nutritional yeast (optional for extra "buttery" flavor)
- 1 ½ cups water (can also use light dairy free milk to make it a tad creamier)
- ½ teaspoon vanilla extract
- dash sea salt
- subheading: Whipped topping:
- top cream layer of 2 cans full fat coconut milk (stored in refrigerator for 2 to 3 days or freezer for 2 to 3 hours)
- ¼ cup of Caramel Layer above (you can also just use date paste or sugar)
Steps
Directions at veggiesdontbite.com
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