Vegan Pumpkin Pie Cream Squares

Indulge in the rich flavors of fall with these Vegan Pumpkin Pie Cream Squares. A creamy pumpkin filling atop a crunchy graham cracker crust makes for a delightful dessert that everyone will love. Plus, it's dairy-free and vegan-friendly!

Ingredients:

• 2 cups vegan graham cracker crumbs
• 1/2 cup melted vegan butter
• 1 14 oz can coconut cream
• 1 15 oz can pumpkin puree
• 1/2 cup maple syrup
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup cornstarch
• 1/4 cup water
• 1/4 cup powdered sugar
• Vegan whipped cream for topping optional
• Ground cinnamon for dusting optional

Instructions:

Set the oven to 350F 175C and heat it up

Melted vegan butter and graham cracker crumbs should be mixed together well in a bowl

A crust should be pressed into the bottom of a square baking dish

When the oven is hot, put the crust in for 10 minutes

Then take it out and let it cool

Pumpkin puree, maple syrup, pumpkin pie spice, salt, and vanilla extract should all be mixed together in a saucepan

On medium heat, mix everything together and warm it up

Add water and cornstarch to a small bowl

Stir until the mixture is smooth

Pour slowly into the pumpkin mixture while stirring all the time

Keep stirring the mixture as it cooks for about 5 minutes, or until it gets thicker

Take it off the heat and let it cool down a bit

Spread the pumpkin mixture out evenly over the crust that has been left to cool

Put in the fridge for at least four hours, or until it sets

After it has set, cut it into squares and, if you want, sprinkle it with powdered sugar and ground cinnamon

If you want, you can put vegan whipped cream on top

Have fun!