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:
2. Combine ChiChi, salt, softened butter, cold water, and maple syrup in a bowl.
3. Mix with your hands until the dough comes together.
4. Press the mixture into a small pie dish, ensuring it’s evenly spread across the bottom and up the sides.
5. Chill in the fridge for 1 hour or in the freezer for 20 minutes while you prepare the filling.
6. 2. Make the Filling:
7. In a separate bowl, whisk together the pumpkin puree, egg, maple syrup, coconut sugar, milk, vanilla extract, and pumpkin pie spice until smooth.
8. 3. Assemble and Bake:
9. Preheat your oven to 350°F (175°C).
10. Pour the pumpkin filling over the chilled crust, smoothing it out with a spatula.
11. Bake for 40 minutes, or until the filling is set and the crust is slightly golden.
12. 4. Serve:
13. Let the pie cool before slicing. Serve on its own or with a dollop of whipped cream for the ultimate fall dessert.