• 1 ¾ cup crushed cookies , use gluten free if needed
• 3 cups vegan whipped cream , or a store bought 9 ounce container
• Easy Pumpkin Caramel (see recipe below)
• Creamy Pumpkin Filling (see recipe below)
• ½ cup chopped pecans , you can use raw or toasted but I like the toasted

Easy Pumpkin Caramel:

• ½ cup maple syrup
• ¼ cup almond butter
• ¼ cup pumpkin puree (you’ll use one 15 ounce can of pumpkin total for this and the filling)
• 1 teaspoon pumpkin spice
• dash sea salt

Creamy Pumpkin Filling:

• 1 ¾ cup pumpkin puree (you’ll use one 15 ounce can of pumpkin total for this and the caramel)
• 1 ¾ cup vegan vanilla yogurt
• ½ cup coconut sugar
• 1 tablespoon pumpkin spice
• ½ teaspoon sea salt