Ingredients
Scale
- 1 ½ cups vegan Biscoff cookies or vegan graham crackers
- 1/4 cup coconut oil, melted
- 1 can (15 oz) pure pumpkin puree
- ¾ cup coconut cream or vegan whipped topping
- ¾ cup maple syrup or agave nectar
- 1/4 cup cornstarch or arrowroot powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions
- Place vegan Biscoff cookies in a food processor and blend until finely crushed. Add melted coconut oil and pulse until the mixture resembles wet sand. Press firmly into a lined 9×9 inch baking pan to form the crust. Refrigerate for 30 minutes.
- In a large bowl, whisk together pumpkin puree, coconut cream, and maple syrup until smooth. Add vanilla, cinnamon, ginger, nutmeg, salt, and cornstarch. Mix well until fully combined and silky.
- Pour the pumpkin filling over the crust, spreading evenly. Cover and refrigerate for at least 4 hours or overnight until set.
Notes
- Ensure coconut cream is chilled for a creamier texture.
- Adjust spices to taste, adding more nutmeg or ginger as desired.
- Increase cornstarch slightly for a firmer consistency.
- Use high-quality, finely crushed Biscoff cookies for best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
- Diet: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bar (about 100g)
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg