Pumpkin Pie with Sweet Bran Crust

Breakfast, Desserts & Snacks Desserts & Snacks Recipes

Panicking about all the cooking you will be doing for the holidays? Never fear…this recipe will feed 8 for dessert in under 15 minutes!

Pumpkin Pie: always a crowd pleaser. But how are you going to feed so many people this holiday? Don’t even worry about it! The Silver-Chic chef has got you covered! Here is the recipe for the easiest and tastiest pumpkin pie on the planet, with a new take on pumpkin pie crust that is crunchier and richer (and healthier for the planet with no palm oil)! It is a favorite of mine!

Pumpkin pie

Filling for 1/5 Pies
15 oz can pumpkin (not pie filling)
3/4 cup full-fat coconut milk (stir well in can before measuring), or use 3/4 container Soft Tofu to but calories.
1/2 cup brown sugar
1/4 cup cornstarch
1/4 cup maple syrup (cut this is half to cut sugar if you would like)
2 teaspoons pumpkin pie spice (add more if you like)
1/2 teaspoon cinnamon (add more if you like)
1/2 teaspoon salt
Put in a blender and blend!

Makes 1 Pie crust
3 cups of bran flakes – turn into crumbs with the help of a mixer
Put in bowl with
1/4 cup sugar
1/3 cup Miyoko’s Vegan Butter (melted) or 1/3 coconut oil
Pinch of salt
1 teaspoons pumpkin pie spice (add more if you like)
1/2 teaspoon cinnamon (add more if you like)
Mix thoroughly in a bowl.

Pumpkin Pie

Thin out crust mix until it covers all sides and bottom of pie pan. Fill with filling. Bake for 35 minutes at 350 degrees. Let sit for at LEAST 4-5 hours and up to 20-24 hours. ENJOY!

Vegan Coconut Whipped Cream (optional)

Pumpkin Pie

Silver Chic Chef, Elysabeth Alfano

Thanks to Josh Goldstein for filming.

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