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Organic Breakfast Pumpkin Pie

OhMyMega™ Veggie Pumpkin Pie
(So healthy you can give it to the kiddos for breakfast!)

Pumpkin anything is all the rage this season, so Cassandra, our founder created a pumpkin pie recipe (with hidden veggies)! This delicious pie is made with our OhMyMega Veggie™ blend. OhMyMega Veggie™ combines organic: apples, carrot, beet, flaxseed and ginger.
This recipe is vegan and gluten free!

For the Crust
3 cups raw walnuts
12 pitted medjool dates
½ teaspoon ground cinnamon
¼ teaspoon sea salt

Veggie Pumpkin Pie Filling
3/4 cup canned pureed pumpkin
3/4 cup ohmymega veggie puree (2.5 pouches)
1 cup full-fat canned coconut milk (blend very well with blender before pouring into mixture)
1/3 cup pure maple syrup
1 tablespoon fresh ginger, peeled and grated or 1 tsp powdered ginger
2 chia eggs (soak 1 tbsp chia with 3 tbsp water per “1 egg”), (example: for this recipe: 2 tbsp chia + 6 tbsp water). Mix and let sit for 5 minutes before pouring in
2 teaspoons vanilla extract
1-½ teaspoons ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cardamom
¼ teaspoon sea salt

Preheat the oven to 350 degrees F
Add the ingredients for the crust to a high-powered blender or food processor. Process until a thick, dough-like mixture forms.
Press the crust mixture into a 9-inch spring form pan or pie dish and press firmly to make an even layer. If desired, use a piece of parchment paper to press down the crust to even it out. Refrigerate crust until ready to use.
Add all of the ingredients for the veggie pumpkin pie filling to a blender. Blend until smooth.
Pour the filling mixture over the crust. Place on the center rack of the oven and bake for 45 minutes to 1 hour or until the filling has set up and edges are golden-brown. Halfway through, take pie out and cover edges in aluminum foil to prevent them from burning.
Allow pie to cool for 30 minutes, then cover and chill for 2 hours before serving. Once pie is chilled, remove the outer form of the pie pan (if using a spring form pan).
Cut thick slices of pumpkin pie and serve with coconut whipped cream. (Coconut Whipped Cream: 1 can cold, solid, coconut cream + 2 tbs maple syrup or sweetner of choice. Whip together on high for about 2 minutes).
Enjoy it for breakfast or dessert!


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