Crustless Pumpkin Pie with Pecan Streusel

By GuidingVegan

Ingredients

• Filling:
• 2 cans unsweetened pumpkin puree (32oz)
• 2 tsp pumpkin pie spice
• 1 1/2 Tbsp coconut oil, melted
• 1 cup raw cashews, soaking optional
• 1 large sweet apple (I used a honey crisp)
• 4 Tbsp maple syrup
• 1/2 tsp salt
• Pie Dish Coating:
• 1/4 cup hemp seeds
• 1 Tbsp virgin coconut oil
• Crumb Streusel Topping:
• 1/2 cup oat flour
• 1 1/2 Tbsp virgin coconut oil, melted
• 1 1/2 Tbsp maple syrup
• 1/2 cup raw pecans, chopped
• 1/4 tsp pumpkin pie spice

Details

Servings 1
Preparation time 10mins
Cooking time 69mins
Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

Preheat oven to 400 degrees.

Grease a standard pie dish with coconut oil and sprinkle hemp seeds evenly over bottom of dish and along the sides.

In a high speed blender, blend the filling ingredients from low to high until fluffy and smooth.

Pour the filling into the pie dish.

Place pie in the oven to bake for 30 minutes.

Crumble: In a small bowl, combine the streusel topping mixture until thick and crumbly. Crumble it evenly over top the half-cooked pie filling.

Place pie back in the oven and bake for an additional 30 minutes.

Allow pie to cool overnight in the fridge for best slice-and-serve results.