Forget pie, this layered vegan pumpkin dessert will be your new favorite fall treat! It's no bake, simple to make and the perfect way to wow your guests.
Make the pumpkin caramel by putting everything into a bowl and whisking it hard until it’s smooth and caramel like.
Make the pumpkin filling by putting everything into a bowl and mixing until nice and smooth.
You can make this in individual 8 ounce jars or in a square baking dish. Layer the dessert as follows:
Crushed cookies.
5 tablespoons pecans
⅓ of the caramel
Pumpkin filling
⅓ of the caramel
Whipped topping
The last of the pecans
⅓ of the caramel
Notes
You can also use the pumpkin caramel on my site, it’s one you cook and takes a little longer but it is more of a real caramel.
The pumpkin caramel makes about 1 cup.
This makes a square baking dish or 9 individual 8 ounce jars.
Nutrition facts are based on the cookies I used (Simple Mills crunchy cinnamon cookies), yogurt I used (Silk vanilla almond milk yogurt) and store bought whipped topping (So Delicious cocowhip). The info will change depending on what you use.