There are few meals I look forward to more than my family’s Thanksgiving dessert. More of a second round of feasting than a summative wind down, our table is always filled to brim with a pie-per-person and piping mugs of hot coffee and tea to tie it all together. A family of sweet-toothers, it’s almost as if our meal is there for show – an observed convention for conventions sake, with all eyes really on the post-dinner-pie-prize. My brother Austin and my very favorite, we’re always sure to have a sizable pumpkin at the center, with an extra or two hidden in our fridge for next morning indulgence. Our kind of Thanksgiving heaven.
Elevating our beloved pumpkin pie with a plant based and caffeine spiked twist, this holiday we’re serving my Pumpkin Spice Latte Pie. Made with an oat, walnut, and coconut crust, the pie’s filling boats pure pumpkin, naturally sweetening maple, chia, and subtle undertones of Califia Farms’ Pumpkin Spice Latte. An almond milk based cold brew latte, Califia Farms is soy, dairy, gluten, GMO, and carrageenan free, providing that perfect depth of richness and spice while still remaining healthful. Celebrating real and unprocessed ingredients, we serve our pie for dessert or breakfast topped with cinnamon ice cream, pumpkin granola, and an extra mug of coffee on the side.
Pumpkin Spice Latte Pie
makes 1 pie, 8 slices
2 cups raw walnuts
2 cups rolled oats
¾ cups pure maple syrup, divided
2 tablespoons coconut oil
1 ½ teaspoons ground cinnamon
3 tablespoons chia seeds
½ cup + 2 tbs. Califia Farms’ Pumpkin Spice Latte
1 can (15 ounces) 100% pure pumpkin puree
1 teaspoon vanilla extract
¼ teaspoon ground ginger
Preheat oven to 350 degrees F, rack in the middle. Line the base of a pie dish with parchment.
In a food processor fitted with an S-blade, pulse walnuts and oats until they form a fine crumb. Add ¼ cup maple syrup, 1 tablespoon coconut oil, and 1 teaspoon ground cinnamon then pulse again until well combined and mixture begins to form a dough ball.
Transfer dough to the parchment lined pie dish and press down firmly with fingers to form an even and smooth crust, bringing the crust up along the sides to also create a border. Prick the base of the crust with a fork 10 times, then bake for 10 minutes.
Remove from oven and allow crust to cool for 10 minutes.
Meanwhile, in a small bowl, whisk together chia seeds and Califia Farms’ Pumpkin Spice Latte. Set aside for 10 minutes, or until mixture forms a gel-like consistency.
In a medium bowl, whisk together pumpkin puree, remaining ½ cup maple, remaining 1 tablespoon coconut oil, remaining ½ teaspoon cinnamon, vanilla, and ginger. Stir in chia mixture, then transfer filling to cooled crust, ensuring it’s evenly distributed.
Cover pie with tin foil then bake for 50 minutes. Allow pie to cool at room temperature for 1 hour, then for a minimum of 4 hours to overnight in the refrigerator to fully set before serving. Serve topped with your favorite ice cream and granola and enjoy!
A Low-FODMAP pie, canned pumpkin contains moderate amounts of oligosaccharides (the O in FODMAP) if consumed in excess of quarter cup per meal. A humbling reminder to munch mindfully, if you’re following a Low-FODMAP diet, more than one slice may cause abdominal discomfort.
Thank you Califia Farms for sponsoring this post and thank you for reading!