Ingredients
- Crust: 200g Lotus Biscoff biscuits, 1/4 cup melted coconut oil or vegan butter
- Filling: 1 cup canned pumpkin puree, 1 cup coconut cream, 1/2 cup maple syrup, 1/4 cup cornstarch or arrowroot powder, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves
- Optional toppings: Dairy-free whipped cream, extra Biscoff crumbs, pumpkin seeds
Instructions
- Start by crushing the Lotus Biscoff biscuits into fine crumbs. Mix them with melted coconut oil or vegan butter and press into a lined baking pan. Chill for 30 minutes.
- In a blender, combine pumpkin puree, coconut cream, maple syrup, vanilla extract, spices, and cornstarch. Blend until smooth.
- Pour the filling over the chilled crust and bake at 350°F (175°C) for 40-45 minutes, or until set.
- Allow to cool fully in the pan, then refrigerate for at least 4 hours before slicing and serving.
Notes
- Ensure pumpkin puree is smooth for a creamy texture.
- Chill the crust to avoid sogginess.
- Use full-fat coconut cream for richness.
- Adjust spices to taste for a stronger flavor.
- Refrigerate before slicing for clean cuts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Dairy-Free, Gluten-Free (if using gluten-free biscuits)
Nutrition
- Serving Size: 1 bar
- Calories: 200 Kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg