No-Bake Pumpkin Pie Jars
by Karissa's Vegan Kitchen
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.