It’s pie in a glass! It’s also gluten-free, dairy-free, vegan and significantly healthier than your average pie.
There’s no denying it, people: Everything looks fancier when it’s in a glass. It doesn’t matter if it’s only in a glass because somebody made a giant mistake resulting in a cheesecake/pie/cake that lacked the structural integrity to stand up. If it’s in a glass, it’s immediately got the ‘Dang, look at that!’ factor.
You may not believe me, but this breakfast (dessert?) was not the result of a failed pumpkin pie. Instead, the idea came to me after my parents sent me a picture of a cheesecake in a glass.
Was that cheesecake supposed to be in a glass, or simply couldn’t hold itself up? We’ll never know. I’d like to think the situation in the kitchen went like this:
Chef A: Oh no! The cheesecake falls apart when I try to slice it. This is a hideous disaster!
Chef B: Eh, just put it in a glass. They’ll never know!
*Evil laughter ensues*
Regardless of how or why that cheesecake in a glass was created, it set a lightbulb off in this old brain of mine. And here we are: pie in a glass!
This breakfast or dessert is layers of pumpkin pie pudding with cookie crumbs (or granola). It’s like pumpkin pie, but it’s seriously creamy and requires less effort.
Plus, you know, pie in a glass!
The ‘cookie crumbs’ recipe posted below yields crunchy, oaty chunks of cookies that aren’t too sweet. Actually, they’re not very sweet at all. I was going for a pie crust feel, and – unless I’ve missed something – pie crust usually isn’t sugary.
If you’re (understandably) looking for something simpler, substitute granola for the cookie crumbs. Trust me, it’s just as delicious. Or just enjoy this breakfast/dessert as an unadorned, fuss-free pudding.
Oooh, I really wish I had some granola right now! But I digress…
You know, I’m really going to miss pumpkin madness season. It’s the one time during the year when my pumpkin obsession seems relatively normal. But even if many others bid adieu to pumpkin at the end of this week, rest assured (or be warned!) that I’ll still be using this vegetable*.
*Technically it’s a fruit, but it’ll always be a vegetable to me.
And if you’re looking for a pumpkin pie that’s not in a glass, I posted a recipe for pumpkin pie in August (yes, really).
- ⅓ cup (55g) roughly chopped dates
- 1 tablespoon chia seeds
- ½ cup (120mL) almond milk
- 1⅓ cups (340g) pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- Tiny pinch of salt
- ½ teaspoon blackstrap molasses
- 1 teaspoon vanilla extract
- 2 teaspoons maple syrup, or to taste
- ~ 1 cup cookie crumbs or granola
- 2 - 3 dollops dairy or coconut yogurt (optional)
- In a blender (or a large jug, if using an immersion blender) combine the chopped dates, chia seeds and almond milk. Let sit for 10 minutes (don’t blend the ingredients yet).
- Add the pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, blackstrap molasses, vanilla extract and maple syrup. Blend until completely combined.
- Taste the mixture, and add more maple syrup if needed.
- Transfer the mixture to a bowl or container, cover, and leave in the fridge overnight (or at least for a few hours).
- To assemble the parfaits, layer the cookie crumbs and pumpkin mixture in two or three glasses. My layering went: cookie crumbs, pumpkin mixture, cookie crumbs, pumpkin mixture.
- If desired, top each parfait with a dollop of dairy or coconut yogurt and more cookie crumbs. Enjoy!
- 1 ½ cups rolled oats
- ½ cup slivered almonds
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons cold water
- Preheat the oven to 330°F (165°C). Line an 8x8-inch baking pan with non-stick paper (or grease with cooking oil spray).
- Use a coffee grinder (or food processor or blender) to grind the rolled oats into a flour. Transfer to a large bowl.
- In a mini food processor (or the smallest bowl of a regular processor), process the slivered almonds until they clump together and begin to form a nut butter. Pour in the maple syrup and vanilla extract, and process until smooth and creamy (and no longer grainy). Transfer to the large bowl (the bowl with the ground oats).
- Add the baking soda and salt, and mix very well (it’s easiest if you use your hands). Mix in the water. The mixture should resemble a thick dough (similar to pastry dough).
- Press the dough into the prepared pan. Bake for 20 - 22 minutes, or until lightly golden and cooked through. Let the cookie base sit in the pan for 5 minutes, and then transfer to a cooling rack. Cool completely.
- To turn the base into cookie crumbs, simply use your hands to break it up into chunks and bite-sized pieces (alternatively, use a knife to cut it into chunks).
To ensure this is gluten-free, use certified GF oats