Vegan Creamy Coconut Pumpkin Pie Bowl
A warm, creamy breakfast bowl that captures all the cozy flavors of pumpkin pie without traditional oats. Coconut flour and chia seeds create a thick, pudding-like texture while pumpkin puree and warming spices deliver autumn comfort. The addition of crunchy pecans provides textural contrast to this naturally sweet, low-carb morning treat that's ready in just minutes on the stovetop.
Ingredients
Instructions
- 1
Place all ingredients in a small pot over medium low heat
- 2
Cook until thick
- 3
Transfer to a bowl and serve immediately
Tips
Make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, and cloves for fresher flavor.
Stir frequently while cooking to prevent sticking and ensure even thickening.
Add a pinch of vanilla bean powder as an alternative to vanilla extract for deeper flavor.
Good to Know
Store sealed in refrigerator for up to 3 days
Can be made ahead and reheated or served cold
Serve immediately while warm, or chill and serve cold
Common Mistakes
Don't cook on high heat to avoid scorching the coconut flour
Stir constantly during cooking to prevent lumps from forming
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, you can store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or enjoy cold as a pudding.
What if I don't have pumpkin pie spice?
Mix together cinnamon, nutmeg, ginger, and a pinch of cloves, or use just cinnamon for a simpler flavor profile.
Can I freeze this recipe?
Freezing isn't recommended as the texture may become grainy when thawed due to the coconut and chia seeds.