Vegan Pumpkin Slice
Indulge in the cozy flavors of fall with this decadent Vegan Pumpkin Slice, a delightful dessert that's as wholesome as it is delicious. Featuring a perfectly balanced combination of a nutty almond and oat crust sweetened naturally with medjool dates and maple syrup, and topped with a creamy, spiced pumpkin filling made with coconut milk and warm autumn spices like cinnamon, nutmeg, and ginger, this recipe is a plant-based treat you won’t want to miss. With just 25 minutes of prep and a simple bake-and-chill process, this easy vegan dessert is perfect for Thanksgiving gatherings, seasonal potlucks, or any time you're craving the comforting taste of pumpkin. Slice it into squares for an elegant, dairy-free, and gluten-friendly offering that pairs beautifully with a cup of tea or coffee.
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Ingredients
- 1 cup Raw almonds
- 1 cup Rolled oats
- 1 tablespoon Maple syrup
- 2 tablespoons Coconut oil
- 10 pieces Medjool dates, pitted
- 1.5 cups Canned pumpkin puree
- 1 cup Coconut milk
- 2 tablespoons Cornstarch
- 1 cup Brown sugar
- 2 teaspoons Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Ginger powder
- 1 pinch Salt
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and line an 8x8-inch baking dish with parchment paper.
Step 2
In a food processor, combine raw almonds, rolled oats, maple syrup, 1 tablespoon of melted coconut oil, and medjool dates. Process until the mixture forms a sticky crumble.
Step 3
Press the almond and oat mixture evenly into the bottom of the prepared baking dish to form the crust. Ensure it's tightly packed.
Step 4
Bake the crust in the preheated oven for 10 minutes. Once baked, remove from the oven and let it cool while you prepare the filling.
Step 5
In a medium bowl, whisk together pumpkin puree, coconut milk, cornstarch, brown sugar, cinnamon, nutmeg, ginger powder, salt, and vanilla extract until smooth and well combined.
Step 6
Pour the pumpkin filling over the cooled crust, spreading it out evenly with a spatula.
Step 7
Bake the pumpkin slice for 30 minutes, or until the filling is set and slightly puffed.
Step 8
Remove from the oven and let it cool to room temperature before transferring it to the refrigerator to chill for at least 2 hours, allowing the filling to firm up.
Step 9
Once chilled, slice into squares and serve. Enjoy your delicious vegan pumpkin slice!
Nutrition Facts
| Serving size | (1125.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2589.8 |
| Total Fat 115.2g | 0% |
| Saturated Fat 33.0g | 0% |
| Polyunsaturated Fat 20.7g | |
| Cholesterol 7.3mg | 0% |
| Sodium 274.3mg | 0% |
| Total Carbohydrate 370.3g | 0% |
| Dietary Fiber 45.1g | 0% |
| Total Sugars 242.6g | |
| Protein 48.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 760.2mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 3124.2mg | 0% |
Source of Calories