Ingredients
Units
Scale
For the crust
- 4 cups unsweetened lovebird cereal
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 tsp cinnamon
For the filling
- 2 cups pumpkin purée
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp mace
- 1 tsp vanilla extract (alcohol-free)
- 1/4 cup water
- 1 tbsp gelatin
Instructions
- Preheat the oven to 350 F and line a 8×8″ baking pan with lightly greased parchment paper.
- Using a food processor, blend the cereal until it’s finely crumbled and no large pieces remain.
- Add the cereal to a bowl and stir in the maple syrup, coconut oil, and cinnamon. Stir to combine.
- Press the crust mixture into the baking pan and transfer to the oven. Bake in the preheated oven for 12 minutes or until lightly golden and firm. Set aside and allow to cool.
- Prepare the filling by combining the pumpkin puree, coconut cream, maple syrup, spices, and vanilla extract in a medium bowl.
- Prepare the gelatin egg by pouring the water in a small saucepan and sprinkling the gelatin over. Allow to sit and harden. Transfer to the stove and heat on low for 1-2 minutes or until the mixture is liquid. Remove from the heat and vigorously whisk until frothy. Add to the filling mixture immediately and stir to combine.
- Pour the filling over the crust, using a rubber spatula to evenly spread.
- Transfer to the fridge and allow to harden over 3-4 hours. Slice into 9 even slices and serve topped with additional coconut cream if desired.
- Prep Time: 20
- Cook Time: 25