What have I been doing in the kitchen? Eating. Duh. Oh, but besides that, making this HEALTHY Pumpkin Pie “cheesecake” Trifle….because it’s pumpkin season!
(it’s easier than you think!)
1 cup almond meal (or 8 graham crackers ground into powder makes 1 cup)
3-4 Tbsp melted coconut oil
1 tsp pumpkin pie spice
Plain greek yogurt or vegan alt. (adjust amount as desired)
1/2 cup pure pumpkin puree
1/3 cup plain greek yogurt (or vegan alt.)
1/4 tsp pumpkin pie spice
1 Tbsp honey (or vegan alt.)
1. Pulse all crust ingredients in a small bullet blender or food processor until well combined. Transfer to a bowl and compress with hands to form a “dough” for your crust base.
2. Press crust into serving dish evenly and set aside.
3. Scoop out desired amount of yogurt and layer on top of crust inside serving dish. Place dish in refrigerator while preparing your 2nd layer.
4. In a blender, puree all 2nd layer ingredients until smooth. Remove dish from refrigerator and pour 2nd layer evenly over yogurt.
Top 2nd layer with crushed pecans and refrigerate at least 1 hour before serving. *Option to dollop yogurt in center right before serving.
This makes a smaller dessert, so if you have a larger group, plan on doubling or tripling the recipe.