As Thanksgiving quickly approaches i find myself day dreaming about Pumpkin Pie, my absolute favorite fall time dessert, although honestly I would eat pumpkin pie in just about any season. There is just something about the dense orange pie filling combined with a flavorful mix of comforting spices which I find absolutely addicting. For more Recipes Check out Kait’s Inside Dish
The other night I found myself craving pumpkin pie however, at 8:00 p.m. I was in no mood to start making a pie crust from scratch. With my cravings intensifying I wondered if I could simply bake a pumpkin pie filling (obviously the best part of the pie). Desperate for a pumpkin fix I decided to get creative and simply experiment. My experiment resulted in a soft flavorful spiced pumpkin filling with a delicious oat crumble, which completely satisfied my pumpkin pie craving. Plus this recipes makes for a great healthy alternative to traditional pumpkin pie which can end up being quite high in fat with the pie crust. I definitely recommend this recipe to all my fellow pumpkin lovers especially for the upcoming holidays!
Ingredients
1 15 oz can of all natural pumpkin puree
1/2 cup of light soy milk
1/4 cup of corn starch
3/4 of light brown sugar
1 1/2 tbsp of cinnamon
1 tsp of ground ginger
1 tsp of nutmeg
2 tbsp of maple syrup
1 tsp of vanilla extract
Ingredients for Topping
1 cup of old fashioned oats
1/4 cup of flour
1/2 cup of brown sugar
1 tsp of cinnamon
1/2 tsp of nutmeg
1 tbsp of Melted Almond Butter
Method
In a separate bowl mix together oats, flour, melted almond butter, and brown sugar, add in 1 tsp of cinnamon and 1/2 tsp of nutmeg, mix together until you have a coarse mixture.