With Thanksgiving around the corner, dreams of pumpkin pie have been dancing in our heads. This year, our team of nutritionists set out to create a healthier, guilt-free version of the classic fall dish; one that is dairy-free, gluten-free, full of wholesome ingredients but with the same decadent flavors we all know and love.
This recipe is easy enough for even the most amateur bakers!
Pumpkin Pie with Vanilla Granola Crust
- 1 15-ounce can pureed pumpkin
- 1/2 cup cane sugar
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp salt
- 3/4 cup unsweetened vanilla almond milk
- 2 eggs
- 5 bags Coco’nilla Crunch
- 1 egg
- 1 tsp coconut oil
Preheat oven to 400 degrees. Finely crush the Coco’nilla Crunch and add it to a bowl, stirring in the egg and oil. Press the mixture firmly to the bottom and sides of a 9” pie pan.
Mix dry ingredients in small bowl. Stir wet ingredients with fork until smooth.
Combine wet and dry ingredients. Pour over pie crust. Bake 40-45 minutes or until lightly browned and a toothpick comes out clean.