Name: Vegan Pumpkin Peanut Butter Pie with Cookie Crust
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 2 boxes Simple Mills Crunchy Toasted Pecan Cookies (or any of their crunchy cookies!); 1/4 cup melted buter (grass-fed butter or vegan butter!); 3/4 cup creamy peanut butter; 1 cup organic pumpkin puree; 1/2 cup coconut cream (from the full fat coconut can – NOT the light and no regular non-dairy milk! need the thick cream); 2 tablespoons coconut sugar; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract

Vegan Pumpkin Peanut Butter Pie with Cookie Crust

★★★★★

5 from 1 review

Grain-free Pumpkin Peanut Butter Pie with Cookie Crust for a delicious and easy no-bake homemade pie filled with delicious peanut buttery pumpkin flavors!

Prep Time: 10 mins
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

Ingredients

Scale

Cookie crust:

2 boxes Simple Mills Crunchy Toasted Pecan Cookies (or any of their crunchy cookies!)
1/4 cup melted buter (grass-fed butter or vegan butter!)

Pumpking peanut butter filling:

3/4 cup creamy peanut butter
1 cup organic pumpkin puree
1/2 cup coconut cream (from the full fat coconut can – NOT the light and no regular non-dairy milk! need the thick cream)
2 tablespoons coconut sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

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Instructions

In a food processor, process the cookies until they are in a ground flour-like consistency then add in melted butter and pulse again until well combined
Grease a 9 inch pie dish with coconut oil then press the cookie crust into the pie dish (save any extra to sprinkle on top!)
Add crust to freezer to set and begin making the filling
Wipe out the food processor (no need to go crazy cleaning!) and add the filling to the food processor and blend until smooth and creamy
Add on top of the crust then sprinkle pecans on top if desired and additional crumbs and place back into freezer to set for 2 hours
Slice and enjoy! Garnish with coconut yogurt or anything you prefer

Notes

Leave the pie in the freezer until ready to eat and store leftovers in fridge for up to 5 days or freezer for up to 2 months

Author: Rachel