This healthy take on pumpkin pie is often my breakfast.
It is loaded with protein, fiber and healthy fats and is delicious enough to pass the skeptical teenager test!
I also use the filling as pumpkin hummus, which is delicious on plantain chips.
Vegan, Paleo, Gluten Free and ExistUp Reboot Friendly.
"Graham Cracker Crust"
Blend all ingredients in a high speed blender, packing ingredients down several times until incorporated. Pack into pie plate. Bake at 300 °F for 10 minutes or until golden.
Let cool completely before gently filling. Crust will be crumbly.
Pumpkin Pie Filling
Blend all ingredients in a high speed blender, packing ingredients down several times until smooth, adding a bit more coconut milk if necessary.
Fill "Graham Cracker Crust" and refrigerate for at least one hour before serving.