Pumpkin Pie with a ChiChi Crust

Get ready for a healthier twist on the classic pumpkin pie! This recipe swaps traditional crust for a protein-packed ChiChi base while keeping all the cozy fall flavors you love.

Ingredients

For the Crust:

• ½ cup ChiChi
• Pinch of salt
• 1½ tbsp butter, softened
• 1 tbsp cold water
• 1 tsp maple syrup

For the Filling:

• ⅓ can pumpkin puree (about 5 oz or ⅔ cup)
• 1 egg
• 1 tbsp maple syrup
• 1 tbsp coconut sugar
• 2 tbsp milk (dairy or plant-based)
• Splash of vanilla extract
• 1 tsp pumpkin pie spice

Instructions

1. Prepare the Crust:

• Combine ChiChi, salt, softened butter, cold water, and maple syrup in a bowl.
• Mix with your hands until the dough comes together.
• Press the mixture into a small pie dish, ensuring it’s evenly spread across the bottom and up the sides.
• Chill in the fridge for 1 hour or in the freezer for 20 minutes while you prepare the filling.

2. Make the Filling:

• In a separate bowl, whisk together the pumpkin puree, egg, maple syrup, coconut sugar, milk, vanilla extract, and pumpkin pie spice until smooth.

3. Assemble and Bake:

• Preheat your oven to 350°F (175°C).
• Pour the pumpkin filling over the chilled crust, smoothing it out with a spatula.
• Bake for 40 minutes, or until the filling is set and the crust is slightly golden.

4. Serve:

• Let the pie cool before slicing. Serve on its own or with a dollop of whipped cream for the ultimate fall dessert.

This mini pumpkin pie is perfect for sharing or enjoying solo as a cozy seasonal treat!