Best 3 Crunchy Pumpkin Pie Granola Recipes

PUMPKIN GRANOLA

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, mix together the pumpkin, cinnamon, ginger, salt, nutmeg, and allspice. Stir in the maple syrup, coconut sugar, and vanilla extract until smooth. Add the oats, millet, and flaxseed, and stir until evenly coated. Stir in the pecans and pepitas until fairly evenly distributed. The mixture will be moist. In a small bowl, briskly whisk the egg white until foamy. Pour over the granola and stir to coat.
• Spread mixture evenly on the prepared baking sheet and press down with the back of a spatuala or wooden spoon. Bake for 20 minutes, then with a large spatula, such as a fish spatula, flip the granola in as big of pieces as you can, being careful not to break it apart too much. Return to the oven and bake an additional 15 to 20 minutes, until the granola smells fragrant and the pecans are nicely toasted. Place the pan on a wire rack and let the granola cool completely on the baking sheet for about 1 hour. It will continue to crisp as it cools. Break into chunks of desired size, then stir in the dried cranberries and raisins. Serve the granola with milk, yogurt, or atop ice cream, or shovel directly into your mouth.

PUMPKIN CRUNCH PIE

Steps:

• Make the crust: Roll out dough to just under 1/4 inch thick (11-inch diameter) on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under, pressing gently to seal. Freeze for at least 1 hour or up to 1 week.
• Preheat oven to 400 degrees. Line crust with parchment and fill with pie weights or dried beans. Bake until edges are lightly browned and bottom crust is cooked through, about 30 minutes. Remove parchment and weights; continue baking until entire crust is golden, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• While crust cools, make the topping: Combine flour, brown sugar, salt, and pecans in a bowl. Rub in butter with your fingers until mixture is well combined and crumbly. Crumble evenly onto a rimmed baking sheet. Bake until golden and crisp, about 12 minutes. Let cool.
• Make the filling: Pulse cream cheese in a food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled pie shell. Bake until custard is puffed and just set, tenting with foil if crust is browning too quickly, about 33 minutes. Evenly distribute crumble topping over hot pie, crumbling any large clumps with fingers. Let pie cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.

CRUNCHY PUMPKIN PIE GRANOLA

Steps:

• 1. Preheat an oven to 250 degrees F (120 degrees C). Coat 2 baking sheets with nonstick cooking spray.
• 2. Combine brown sugar, pumpkin pie spice, rolled oats, almonds, and pecans in a large bowl. Mix the applesauce, honey, and vanilla in a separate large bowl. Stir the oat mixture into the applesauce mixture, until granola begins to gather in clusters. Spoon granola evenly onto prepared baking sheets.
• 3. Bake in preheated oven, stirring every 20 minutes, until lightly browned and crispy, about 1 hour.
• 4. Remove from oven; cool to room temperature. Stir in raisins and cranberries; store in an airtight container