Pumpkin Spice Latte Pie

Pumpkin Spice Latte Pie

gluten-free

Ingredients

For the crust:

1 12-oz package of Purely Elizabeth Pumpkin Cinnamon Granola

2 tbsp coconut oil or butter

For the filling:

1 can pumpkin puree

1/4 cup maple syrup

1/4 cup brewed coffee

1/4 cup unsweetened almond milk

1 tbsp coconut oil

2 1/2 tsp cornstarch

1 tsp pumpkin pie spice

1/2 tsp espresso powder

1/4 tsp salt

Instructions

To make the crust, pre-heat the oven to 325 degrees Fahrenheit and place entire package granola in a food processor. Pulse until granola resembles graham cracker crumbs. Pour into a small bowl and add coconut oil or butter. Mix until fully incorporated. Pour granola mixture into a pie dish and use your fingers to pack it into the bottom and up the sides. Bake for 10 minutes in the oven. Meanwhile, make the filling by mixing together all of the remaining ingredients. It should appear a burnt orange color. Turn up your oven to 350 degrees Fahrenheit. Pour filling into granola pie crus and bake for 50 minutes.