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THIS PUMPKIN PIE RECIPE WILL KEEP EVERYONE GOING BACK FOR MORE

October 12, 2020

THIS PUMPKIN PIE RECIPE WILL KEEP EVERYONE GOING BACK FOR MORE

If you are looking for a cake that will say “Notice me (but not too much)” and “Compliment me (but not excessively)” and “Don’t you dare say ‘only a sliver’”— look no further. It takes 90 minutes to make and incorporates Fit Figure Organic Corn + Chia crackers

You will LOVE this pie! It’s:

Creamy
Crunchy
Easy to make
Subtly spiced
+ Incredibly delicious

 

 

INGREDIENTS

CRUST

1 1/2 cup all purpose flour (or sub gluten-free flour)

6 pieces of Organic Corn Cakes + Chia

1/2 cup vegan butter (our fave is Earth Balance)

1/4 cup ice cold water

1/4 cup powdered sugar

coconut oil to grease pan

 

FILLING

1 cup pumpkin purée (unsweetened)

2 TBSPs potato starch

1 cup coconut cream or arrowroot starch (for thickening)

1/2 cup brown sugar (or sub coconut sugar)

1/2 TBSPs cinnamon powder

 

TOPPING

coconut whip (we live for So Delicious CocoWHIP)

a handful of pecans

4 pieces of Organic Corn Cakes + Chia cakes

3 TBSPs powdered sugar

 

 

INSTRUCTIONS

  1. Preheat oven to 350 degrees F (176 C) and very lightly grease a 9-inch springform pan with coconut oil (or use a standard pie pan, but we prefer springform for easy serving). Set aside.
  2. Prepare crust by adding corn cakes, water and sugar to a food processor and pulsing for about 30 seconds to combine.
  3. Next, add flour and pulse again to combine. Then add vegan butter and pulse again until a dough forms.
  4. Transfer crust to the greased pan and use clean hands to evenly distribute. Then use a flat-bottomed object (such as a drinking glass) to form into an even, flat crust, pushing the dough up the sides to form the side crust. Then use a fork and poke the crust 6 times to create little holes in the bottom so it doesn’t puff up when baking.
  5. Now let’s prepare filling. To the same food processor (wipe clean first) add pumpkin purée, starch, coconut cream, brown sugar and cinnamon powder. Blend on high, scraping down sides as needed, until creamy and smooth.
  6. Taste and adjust flavour as needed, adding more cinnamon for warmth or brown sugar for sweetness.
  7. Add the filling to the crust and smooth into an even layer. Then put to oven and bake for 32-40 minutes, or until the edges of the crust appear golden brown and the top appears slightly dried out (it will still feel a little wet to the touch but will firm up more once chilled).
  8. Remove from oven and let cool at room temperature for 20 minutes. Then transfer to the refrigerator to cool uncovered to continue letting steam escape. Once cooled (~2 hours or overnight), loosely cover to keep fresh.
  9. Prepare the crunchy garnish by melting sugar in a pan over medium heat to create liquid caramel. Add crumbled corn chia cakes and pecans and mix well to cover each piece in caramel. Set aside to cool.
  10. Enjoy at room temperature or — our preference — chilled and topped with whipped coconut cream + crunchy garnish. Leftovers will keep covered in the refrigerator up to 4-5 days or in the freezer up to 1 month.

 

 

 


Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out. 😍😍😍
Tag @smartbitesnacks on Instagram and hashtag it #SmartbiteSnacks



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