Vegan Pumpkin Pie with Cinnamon Crust
For all my pumpkin lovers who don’t own a rolling pin and want a pumpkin pie without a flour based crust, I got you covered! I adapted a few recipes thanks to fellow bloggers and gave this recipe a whirl! To be honest, I was a bit nervous on how it would come out but with a bit of taste testing along the way, it turned out just as I hoped. The leftovers were even enjoyed for breakfast - I know what you’re thinking…Christina, you’re a dietitian and you’re recommending pie for breakfast?
This is definitely not something I would say eat EVERY day as your morning meal BUT because it’s made without any refined sugar and includes healthy fat, it doesn’t do as much harm to our blood sugar as a sugar filled pumpkin pie would. What a win, right?!
You can find the cinnamon cereal used in this recipe at Thrive Market Online or at your local Whole Foods.
Dairy free, gluten free, refined sugar free (filling), egg free, soy free
Yield: 6-8 slices
Ingredients
Crust:
1 box of Forager Project Cinnamon Grain Free O’s (cereal)
1 T tapioca flour or arrowroot starch
1/2 cup coconut oil, chilled
2-3 T cold water
Pumpkin filling:
1 small ripe banana
3/4 cup cashew butter (or your favorite nut butter)
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup coconut cream (you can purchase a can of just the cream of stick a can of full fat coconut milk in the fridge overnight and scoop out just the top, thick cream)
6 pitted dates, soaked (soak dates in the fridge overnight in water OR cover in boiling water for 15 minutes)
1 tsp vanilla extract
1 T pumpkin pie spice
Directions
Preheat oven to 400F and grease a 9 inch pie dish with coconut oil
Make pie crust first: in a food processor, pulse the cinnamon cereal and tapioca flour together until it resembles a flour like texture, similar to a graham cracker crust
Add in the chilled coconut oil and water (starting with 2 T) and pulse until you have a crumbly dough like texture. If the mixture is still dry, add another T of water
Using your hands or a spoon, press the crumbled cereal mixture onto the bottom and up the sides of the pie dish. I found using my hands was easiest
Poke a few holes into the crust with a fork and bake for 10 minutes
While the crust is baking, in the same food processor, add all of the pumpkin filling ingredients and blend until smooth. You could also use a handheld mixer for this step
When the crust has cooled (important step!), pour the filling on top of the crust. If desired, sprinkle cinnamon or additional pumpkin pie spice on top in addition to pecans or walnuts. If you have another box of cereal, feel free to crumble that on the top as a garnish
Stick the pie into the freezer to set for two hours. Serve immediately or place into the fridge afterwards to serve the following day, or up to 3 days later
Serve with coconut whip cream, coconut yogurt, vanilla ice cream, or anything you prefer
ENJOY!
*Thanks to The Banana Diaries and Forager Project for the cinnamon pie crust recipe & inspiration!*
