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!