Deconstructed Pumpkin Pie | @lindaypleskotrd


reprinted with permission from @lindsaypleskotrd using #nutritionsimply. Originally posted on

Deconstructed Pumpkin Pie with Pecan Prune Crumble

serves 4



  • 1 cup Pumpkin puree
  • 1 cup unsweetened vanilla nut milk (I used cashew because I love it’s creamy texture)
  • ¼ cup of California Prunes
  • ¼ tsp pumpkin pie spice
  • Pinch of salt (less than ⅛ of a tsp)
  • 1 Tbsp maple syrup
  • ½ tsp vanilla
  • 1 Tbsp Chia seeds
  • A dollop of plain of vanilla Greek yogurt or whipped cream to garnish *optional


  • ½ cup pecans, roughly chopped
  • ½ cup almond flour
  • ¼ cup prunes, roughly chopped
  • ¼ teaspoon cinnamon, ground
  • ⅛ teaspoon salt
  • 1 tablespoon maple syrup
  • 2 tablespoon coconut oil, melted


  1. Preheat oven to 350F and line a baking sheet or small baking pan with parchment paper.
  2. Add all crumble ingredients into a medium size mixing bowl, mix with a fork to combine well and allow the coconut oil to coat all ingredients.
  3. Lay the crumble out in a single layer on your baking sheet or pan and place in the oven to bake for 12-15 minutes, until browned.
  4. Meanwhile, place all pudding ingredients (except for Greek yogurt or whipped cream) into a blender or food processor and blend until completely smooth, approx 60 seconds. * I used a Vitamix but I think any decent blender should work as there aren’t any super solid ingredients used.
  5. When the crumble is cooked, remove from the oven and let cool for 5-10 minutes.
  6. When you’re ready to serve, start by dividing half of the crumble between 4 serving dishes. Next, divide half of the pudding between the 4 dishes. Repeat with one more layer of crumble and then pudding (reserving a small amount of crumble for topping).
  7. Finish off with a dollop of yogurt or whipped cream and a sprinkle of the remaining crumble or a dash of cinnamon or pumpkin pie spice.