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Thanksgiving Dessert Recipe Pumpkin Pie Crunch

Pumpkin Pie Crunch

A modern touch to classic pumpkin pie. Veganized and lovingly served in a jar. Indulge without guilt this Thanksgiving!

Course Dessert
Cuisine American
Keyword pumpkin pie
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2



  • 2 cups muesli
  • 6 medjool dates
  • 1 tbsp crushed walnut and almond

Pumpkin Pie

  • 3/4 cup raw cashew
  • 3/4 cup water
  • 1 can pureed pumpkin, 15 oz
  • 1 can coconut milk, 13.6 oz
  • 6 tbsp maple syrup
  • 3 tbsp light brown sugar
  • 1/4 tsp pumpkin spice



  1. 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.

Pumpkin pie

  1. 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.


  1. Take out pie from fridge. Scoop out and fill in mason jar.

    Top with crushed walnut and almond.

    :: Take food selfie ::