A modern touch to classic pumpkin pie. Veganized and lovingly served in a jar. Indulge without guilt this Thanksgiving!
In a blender, combine muesli and medjool dates. Pulse until they look crumbled. In a round pan, press like you're a making pie. Put in fridge.
In a blender, crush walnut and almond. You will use this as topping.
In a blender, combine cashew and water until the texture looks creamy.
In a pot, pour pureed pumpkin, coconut milk. Stir.
Pour cashew cream. Add maple syrup, brown sugar, pumpkin spice.
Simmer in low heat. Turn off once it becomes creamy. Set aside and let it cool.
Scoop out and layer over crust. Put in fridge overnight.
Take out pie from fridge. Scoop out and fill in mason jar.
Top with crushed walnut and almond.
:: Take food selfie ::