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Vegan Pumpkin Pie

Vegan Pumpkin Pie


The classic fall dessert we all know and love! We whipped up a delicious vegan pumpkin pie using our mega oats as a crust with brown sugar and dairy-free yogurt.


  • 1 packet Right Foods Organic Superfood Mega Oats
  • 1 can pumpkin puree
  • 1/3 cup brown sugar
  • 1/2 cup flour
  • 1/3 cup non-dairy yogurt
  • salt
  • non dairy whipped cream
  • non dairy semi-sweet chocolate chips
  • honey


  1. In medium bowl, mix oats, brown sugar, flour, non dairy yogurt and salt (can also be blended in processor).
  2. Take mixture and place into pie tin or onto baking sheet, push up until crust covers entire surface.
  3. Bake at 350° for 10 minutes, or until desired crispiness.
  4. Remove from oven and let cool for 5 minutes - crust can slide down duding baking, push up to even out sides.
  5. Add pumpkin puree mixture into crust mold, garnish with non dairy whipped cream, semi-sweet chocolate chips and honey.
  6. Enjoy!

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