Layered Pumpkin Caramel Pie
Ingredients
Dry topping
-
1
cup
rolled oats
-
2
cups
raw pecans
-
1
cup
coconut sugar
-
2
tablespoons
nutritional yeast
-
1
teaspoon
sea salt
-
1
cup
coconut butter
Pumpkin filling
-
15
ounces
cooked pumpkin
-
½
cup
full fat coconut milk
-
24
pieces
dates
-
2
tablespoons
coconut butter
-
1
teaspoon
vanilla extract
-
½
teaspoon
sea salt
-
4
teaspoons
pumpkin pie spice
Caramel layer
-
24
pieces
dates
-
2
tablespoons
nutritional yeast
-
1 ½
cups
water
-
½
teaspoon
vanilla extract
-
dash
sea salt
Whipped topping
-
top cream layer of
2 cans
full fat coconut milk
-
¼
cup
Caramel Layer
Instructions
- Preheat the oven to 350°F (175°C) if baking.
- Blend all dry topping ingredients except coconut butter, then add coconut butter and pulse to combine.
- Blend all pumpkin filling ingredients until smooth.
- Blend all caramel layer ingredients until smooth.
- Prepare the whipped topping by beating the coconut cream and caramel until thick and whipped.
- Layer the ingredients in jars or a pan, starting with dry topping, followed by pumpkin filling, caramel, and repeat.
- If baking, bake for 15-20 minutes until golden, then cool and serve with whipped topping.
Nutrition Facts (estimated)
Servings
16
Calories
346
Total fat
17g
Total carbohydrates
43g
Total protein
6g
Sodium
207mg
Cholesterol
0mg
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