Breakfast · Dessert · Snack

Nutritious Vegan Pumpkin Pie

Shhh, i’ve got a secret…

Do you like pie?

Do you try/want to eat clean?

Do you wish desserts could be low in fat.

Do you want a dessert to be so healthy that you could eat it for breakfast or as a post-workout snack, while still remaining delicious?!?!?!

Well…. here you go 🙂

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Nutritious Vegan Pumpkin Pie

  • Servings: 8
  • Difficulty: medium
  • Print

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Credit: thekellydiet.blog

Ingredients

CRUST:

  • 1 1/2 c rolled oats (gluten-free if needed)
  • 1/3 c cornmeal
  • 1 tsp baking powder
  • 1 ripe banana
  • 1/4 c unsweetened apple sauce

Filling:

  • 1 15 oz can pumpkin puree
  • 1/2 c pure maple syrup
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • Pinch of ground cloves
  • Pinch of himalayan salt
  • 2 T coconut flour or cornstarch

Toppings:

  • 1/4 c unsweetened raw shredded coconut flakes (optional)

Directions

  1. Preheat your oven to 350F.
  2. Spray a pie tin with non-stick cooking spray & set aside.
  3. In a blender or food processor add all of your crust ingredients & blend until combined. (Depending on the quality of your blender, you may need to transfer batter to a bowl & knead with your hands to get it fully combined & mixed well).
  4. Using your hands, spread & flatten your crust batter into your pie tin. Once formed to the pan use a fork to stab the crust a few times so that bubbles do not form while baking. Set aside.
  5. In your clean blender or food processor add all of your filling ingredients. Blend until combined.
  6. Pour your filling on top of you crust & smooth with a spoon. Sprinkle with coconut flakes if desire.
  7. Bake for 30 minutes. After the 30 minutes are up cover the pie with aluminum foil & bake for another 30 minutes.
  8. Allow to cool before serving. I topped mine with coconut yogurt and cacao nibs. Enjoy!

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Who will you share your pie with?!

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