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Prep Time: 10 Minutes | Bake Time: 25 Minutes | Cool Time: 4 Hours | Total Time: 4 Hours and 35 Minutes
Ingredients
5 tbsp vegan butter
2 cups vegan granola ground
1 cup vegan sour cream
1 cup vegan cream cheese
¾ cup pumpkin purée
⅓ cup organic brown sugar
2 tbsp coconut flour
2 tsp vanilla extract
2 tsp pumpkin spice
pinch sea salt
Instructions
1. Slowly melt vegan butter in a saucepan.
2. Place the ground granola in a mixing bowl and pour melted butter on top. Mix well.
3. Press granola mixture into a pie pan and evenly distribute around the pie pan.
4. Combine all the rest of the ingredients (except Maple Walnut Sauce) in a mixing
bowl and blend with a hand mixer until smooth and creamy.
5. Pour into prepared piecrust.
6. Bake for 25 minutes at 325°F.
7. Let cool for 2 hours, then place in fridge and cool another 2 hours.
8. Serve with Maple Walnut Sauce
Maple Walnut Sauce
1 cup organic brown sugar
1/2 cup oat milk
2 tbsp maple syrup
1 tbsp vegan butter
1/2 vanilla extract
1/2 walnuts toasted
Instructions
1. In saucepan, place brown sugar, 1/4 oat milk and maple syrup. Whisk together well over
medium heat and bring to a boil.
2. Turn heat from medium to low and let simmer for 12 minutes while whisking.
3. Remove from heat and add the 1/4 oat milk, butter, and vanilla.
4. Return to heat and stir while simmering for another 2 minutes.
5. Remove from heat and stir in toasted walnuts. Let cool before serving.
