Pumpkin Pie with Chocolate Coconut Crust

Pumpkin Pie with Chocolate Coconut Crust by @thenakedbroccoli

 

Crust:

8 Emmys Organics Pumpkin Spice Coconut Cookies

1/4 cup cacao powder

Pinch of sea salt

 

Filling:

3/4 cup pumpkin puree

1/2 cup vegan cream cheese

2 tbsp almond butter

2 tbsp vegan vanilla creamer

2 tbsp maple syrup

1 tsp vanilla extract

2 tbsp tapioca starch

2 tsp pumpkin pie spice

1/4 tsp sea salt

 

Topping:

1/4 cup granola

 

1. Preheat the oven at 350 F.
2. Add cookies, cacao powder, and sea salt to a high-speed blender or food processor. Blend or process until mixture resembles cookie dough.
3. Press into a parchment-lined 6-inch round cake mold. Use fingers to evenly spread it out.
4. In the meantime, blend filling ingredients. Once completely blended, pour on top of crust.
5. Top pie with granola and bake for 30 minutes.
6. Store in the refrigerator.