Pumpkin Pie with Naturalvert Granola

Ingredients

Crust

• 1 cup gluten-free flour

• ½ cup Naturalvert Pumpkin Pie Apricot Granola, ground into crumbs

• ¼ cup butter, softened

• 1 tbsp baking powder

• ¼ cup water (add more as needed)

• Pinch of salt

Pumpkin Cheesecake Filling

• 1 cup canned pumpkin purée

• 8 oz cream cheese, room temperature

• ⅓ cup coconut milk, room temperature

• ⅓ cup agave syrup

• 2 tsp pumpkin pie spice

• 2 tsp lemon juice

• ½ cup olive oil

Instructions

1. Preheat

Preheat oven to 350°F (175°C).

2. Make the crust

1. Grind the granola until it turns into a fine crumb.

2. In a mixing bowl, combine:

   • GF flour

   • Ground granola

   • Baking powder

   • Salt

   • Butter

3. Add water gradually until a soft dough forms.

4. Press the dough evenly into the bottom and sides of an 8-inch nonstick pan.

5. Bake for 15 minutes. Set aside.

3. Make the filling

1. In a food processor, blend until smooth:

   • Pumpkin purée

   • Cream cheese

   • Coconut milk

   • Agave syrup

   • Lemon juice

   • Olive oil

   • Pumpkin pie spice

4. Assemble & bake

1. Pour the filling into the pre-baked crust.

2. Spread evenly.

3. Bake for 45 minutes, or until:

   • The crust is golden

   • The center looks set (no longer liquid)

5. Cool & serve

Allow to cool for at least 20–30 minutes before slicing for clean cuts.
Enjoy warm, chilled, or next day (even better flavor!).