This dessert is the perfect fall treat with its creamy pumpkin filling and crunchy graham cracker crust. It's vegan-friendly and full of warm spices, making it the perfect addition to any holiday table.

Quick Info

⏱️ 430 min • 🍽️ 10 servings • ⭐ 91%

Nutrition

359 cal • 8g protein • 38g carbs • 20g fat

Tags

[North American] • [Dairy-Free] • [Healthy] • [Vegan] • [Easy] • [Desserts] • [Under 45 Minutes] • [Under 1 Hour]

Ingredients

• Nonstick cooking spray, for greasing
• 2 cups raw cashews
• 2 cups graham crackers
• 6 tablespoons coconut oil, melted
• 16 ounces silken tofu
• 1 cup unsweetened pumpkin puree
• ¾ cup organic granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• ¼ teaspoon salt
• Non-dairy whipped cream, for serving

Instructions Preview

1. Preheat the oven to 350°F (180°C). Line a …
2. Bring a small pot of water to a boil. Add …
3. Add the graham crackers to a food processo…

…and 7 more steps

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Recipe by: Rachel Gaewski • From: Tasty: Tasty Vegetarian