Pumpkin Pie ShootersPumpkin Pie Shooters
Pumpkin Pie Shooters

Pumpkin Pie Shooters

Serve guests a no-bake vegan dessert that’s ready in 20 and serves 10. Holiday flavors like cinnamon, pumpkin and vanilla all make an appearance in these adorable layered desserts.
Logo
Recipe - Downers Grove, IL
Pumpkin Pie Shooters
Pumpkin Pie Shooters
Prep Time20 Minutes
Servings10
0
Ingredients
1 (4.5 oz.) pkg. grain-free Mexican shortbread cookies
2/3 cup organic pecan halves
1 (8 oz.) pkg. dairy-free plain cream cheese alternative, softened
¾ cup Fresh Thyme organic powdered cane sugar
1 (15 oz.) can organic pumpkin purée
1 tsp. Fresh Thyme organic ground cinnamon, plus additional for garnish
1 tsp. Fresh Thyme organic vanilla extract
1 (9 oz.) container frozen coconut whipped topping, thawed
Directions
  1. In a food processor, place cookies and pecans. Cover and pulse until coarsely chopped. Set aside 3 Tbsp. for garnish. 
  2. In a medium bowl, beat cream cheese alternative and powdered sugar with an electric mixer until smooth. Beat in pumpkin, 1 tsp. cinnamon, and vanilla. 
  3. To assemble, in 10 (4-oz.) glasses, layer half each of cookie crumb mixture, cream cheese alternative mixture, and coconut whipped topping. Repeat layers. Garnish with reserved 3 Tbsp. cookie crumb mixture and additional cinnamon, if desired.
Nutritional Information

20 minutes
Prep Time
0 minutes
Cook Time
10
Servings

Directions

  1. In a food processor, place cookies and pecans. Cover and pulse until coarsely chopped. Set aside 3 Tbsp. for garnish. 
  2. In a medium bowl, beat cream cheese alternative and powdered sugar with an electric mixer until smooth. Beat in pumpkin, 1 tsp. cinnamon, and vanilla. 
  3. To assemble, in 10 (4-oz.) glasses, layer half each of cookie crumb mixture, cream cheese alternative mixture, and coconut whipped topping. Repeat layers. Garnish with reserved 3 Tbsp. cookie crumb mixture and additional cinnamon, if desired.