Candy Corn Pumpkin Pie

Candy Corn Pumpkin Pie

Made with:

Gluten Free Granola

Cranberry Almond

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By: Molly Kimball

Posted on: October 21, 2014

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Let’s face it: no matter how much we try to offer better-for-you Trick-or-Treat options, Halloween is always going to be crammed full of sugary sweets. And the sugar rush isn’t limited to just October 31 – it’s an entire week-long – if not month-long – celebration of all things spooky and sweet.

So if you’re looking for something healthier to serve up at this year’s Halloween party, check out these adorable candy corn-inspired pumpkin “pies”. The bottom layer is crumbled no-sugar sugar cookies, the middle layer is a low-carb pumpkin cheesecake, and the topping is made with Greek yogurt. The end result: A scary-good-for-you Halloween treat that’s gluten-free, protein-rich, and oh-so-delicious, you’ll want to indulge in more than one!


Ingredients

  • Sugar Cookie base:
  • 2 cups almond flour
  • 2 tablespoons oat flour
  • ½ teaspoon xanthan gum
  • ¼ teaspoon salt
  • 6 tablespoons coconut oil, softened
  • ½ cup Swerve Sweetener or granulated erythritol
  • 1 large egg
  • ½ teaspoon vanilla extract
  •  
  • Pumpkin Cheesecake Middle Layer:
  • 12 ounces reduced-fat cream cheese, room temperature
  • 6 ounces fat-free liquid egg substitute/egg whites
  • 1 (15-ounce) can pumpkin puree
  • 1 cup Swerve Sweetener (or natural sweetener of choice)
  • ¼ cup light brown sugar (not packed)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  •  
  • Top Layer:
  • Cranberry Almond Granola
  • 12 ounces 2% low-fat plain Greek yogurt
  • 2 tablespoons Swerve Sweetener (or natural sweetener of choice)
  • 1 teaspoon pure vanilla extract

INSTRUCTIONS

  1. For the cookie base:
  2. Preheat oven to 325 degrees. In a medium bowl, whisk together almond flour, oat flour, xanthan gum and salt. In a large bowl, beat coconut oil and Swerve until creamy. Beat in the egg and vanilla extract, then beat in almond flour mixture until well-combined.
  3. Spread dough onto a parchment paper. Pat into a circle and top with another piece of parchment. Roll out to about 1/3-inch thickness. Place on a cookie sheet and chill in refrigerator for at least an hour.
  4. Line another baking sheet with parchment. Cut out cookies (2-3 inches in diameter) and lift carefully. Place cookies at least 1 inch apart on prepared baking sheet. Re-roll your dough and cut out more cookies.
  5. Bake 12 to 14 minutes, until just starting to brown around the edges. Remove from oven and let cool.
  6. For the pumpkin cheesecake middle layer:
  7. Preheat oven to 325 degrees. In a large bowl, combine all filling ingredients. Using an electric mixer, blend until completely smooth with no lumps. Pour mixture into the pan. Bake in the oven for approximately 1 hour and 20 minutes, until set. Allow to chill in the fridge.
  8. For the top layer:
  9. Blend all ingredients until smooth
  10. To put it all together:
  11. Crumble two sugar cookies each into 12 clear glasses, to cover the bottom third of the glass. In a separate bowl, stir pumpkin cheesecake to evenly distribute color and texture, and gently spoon onto crumbled sugar cookies, to form the second layer. Add a dollop of sweetened Greek yogurt and top with a few sprinkles of Van’s Gluten Free Cranberry Almond Granola. Serve immediately.


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