Kristi Whitley

Healthy Living

Pumpkin Pie  In-A-Jar (Gluten-Free)
from Kristi Whitley

PREP TIME: 25 min

• 1 cup Granola
• 2/3 cup Raw cashews
• 1 can pumpkin purée
• 5 tablespoons Maple syrup
• 1/4 cup Vegan yogurt
• 1/4 cup Almond milk
• 1 Tbsp Coconut oil
• 1/8 tsp Salt
• 1 Tbsp Pumpkin pie spice
• 1 teaspoon vanilla extract
• Non-dairy whipped cream (True Whip Vegan is my favorite)

1. Soak cashews in hot water. Set aside.

2. Blend granola into crumbs and spoon 1 heaping tablespoon into each serving dish or jar. Reserve any extra granola crumbs for garnish. Lightly tamp down the granola crumbs with the blender tamper or other flat-ended tool or glass. This step isn't essential but makes the presentation look better. 

3. Drain the cashew nuts and place in the same food processor (no need to wash it) along with the pumpkin purée and remaining ingredients except whipped topping.

4. Whizz until completely smooth.

5. Taste and adjust amount of maple syrup if necessary.

6. Spoon or pipe into serving dishes layering or topping with whipped topping. Garnish with a pinch of granola.

7. Chill for at least two hours to allow it to set. Will keep in the refrigerator for at least 4 day. 

Perfect pie in a jar. I use 1/2 pint wide mouth mason jars or little dessert cups with a pedestal. Also, I used store-bought granola. Choose maple, cinnamon, or pumpkin pie granola for the best "crust". Avoid granola with dried fruit.