• 3 cups Nature’s Path Pumpkin Seed + Flax Granola.
  • 4 tbsp coconut oil or vegan butter like Earth Balance organic spread, melted


  • ¼ cup coconut milk
  • 1 ½ tbsp cornstarch
  • 1 ½ cups pumpkin puree
  • ¼ cup sugar
  • 1 ½ tsp pumpkin pie spice


  1. Crush granola in blender until fine. Mix with coconut oil. Press into pie plate and chill.
  2. To make filling, in a saucepan over medium heat, add milk and starch and mix well. Mix in pumpkin, sugar and spices and cook for 5 minutes.
  3. Remove from heat. Taste and adjust sweetness if needed.
  4. Pour in crust. Chill 2 hours and serve. Serve with whipped coconut cream or dust with icing sugar.