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    Home » Vegan Recipes

    No-Bake Pumpkin Pie Jars

    Published Nov 18, 2017 · Updated Nov 26, 2018 · 3 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    This quick and easy recipe for No-Bake Pumpkin Pie Jars is perfect for the holidays - or if you're a hardcore pumpkin fan, ANY time of year!

    No-Bake Vegan Pumpkin Pie Jars

    The holiday season is BUSY, BUSY, BUSY! We are constantly in the kitchen with the oven on. After a while, I get sick of it. Actually, I get sick of it pretty quickly. I'm sure a lot of you feel the same way!

    Ditch the baked pumpkin pie this year and go for this simple recipe for pumpkin pie in a jar. Everyone at the table gets their very own individual dessert. You could even let everyone assemble their own jar.

    Are you vegan and attending a holiday dinner where you know vegan options will be scarce? Make this in a jar with a lid and bring it along with you! Perfect solution.

    Make it even easier and buy pre-made pumpkin pie filling and coconut whip. (Making it yourself doesn't take too long, but hey, you'll have less dishes to clean.)

    This is a recipe you can make ahead of time, refrigerate, and then enjoy after dinner the following day. It also makes for a delicious breakfast...I'm speaking from experience.

     

    No-Bake Pumpkin Pie Jars

    Karissa Besaw
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Servings 4

    Ingredients
      

    Crust Layer

    • ½ cup pecans
    • ⅓ cup dates
    • ¼ teaspoon cinnamon
    • dash of salt

    Pumpkin Filling Layer

    • 1 can pumpkin puree
    • ⅓-1/2 cup maple syrup
    • 1 teaspoon pumpkin pie spice

    Coconut Whipped Cream

    • 1 cup cold coconut cream*
    • ¼ teaspoon vanilla extract
    • 1 tablespoon maple syrup

    Instructions
     

    Crust

    • In a blender or food processor, pulse together all "crust" ingredients until crumbled.

    Pumpkin Filling Layer

    • Mix all ingredients together in a bowl. Add more sweetener or spices if desired.

    Coconut Whipped Cream

    • Using a stand mixer or hand mixer, mix all ingredients together on high until the cream is nice & fluffy.

    Bring it all together

    • Layer the crust, pumpkin filling, and coconut whipped cream in jars. This recipe will make four or five ½ pint mason jars. You can eat them right away - or prep them, refrigerate overnight, and enjoy the next day!

    Notes

    *In one can of coconut cream, there is typically 1 cup. But brands vary, so get an extra can for backup. Refrigerating the canned coconut cream will allow you to scoop the cream from the top and leave the liquid part out. Too much liquid = soupy whipped cream.
    Tried this recipe?Let us know how it was!

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Rocki says

      September 11, 2021 at 3:39 pm

      What size can of pumpkin?

      Reply
      • Karissa says

        September 12, 2021 at 8:41 am

        15-ounce.

        Reply
    2. Gina says

      November 21, 2017 at 7:53 pm

      Making this for Thanksgiving dessert. Are there any brands you can recommend for the best pissible coconut cream ?

      Reply

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    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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