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Dietitian Lindsay Pleskot Spooning Pumpkin Pie Pudding on top of Pecan Prune CrumbleWhat’s better than Pumpkin Pie? A good for you Deconstructed Pumpkin Pie that can be eaten for dessert OR breakfast! Packed with good to the bone ingredients, it can truly double as an after dinner treat or a nice Sunday brunch!

The pumpkin puree gives it a rich and decadent texture and as a major bonus, packs in the antioxidants with Vitamins A and C. Friday marks National Osteoporosis Day so I thought it only fitting to make this a bone healthy dish. This recipe is naturally sweetened with California Prunes and a dash of delicious maple syrup for the perfect finishing touch. Recent research has shown that a serving of just five California prunes can help slow bone loss in postmenopausal women!

Dietitian Lindsay Pleskot Putting the Finishing touches on the deconstructed pumpkin pie with a dollop of creamy Greek yogurt

One of the requests I got from the survey I sent out a couple of weeks ago was more blood sugar balancing tips and recipes. Prunes are a good source of fiber which actively counteracts the rise of blood sugars. Paired with blood sugar balancing cinnamon, this is a dessert (or breaky) that won’t leave you with the lull of a sugar crash but will energize your body and soul!

How have you guys been enjoying the pumpkin craze this fall?  I’d love to hear what you think if you try this recipe out! Let me know in the comments below or follow me on Instagram and tag me in your creations with #makefoodfeelgood.

Happy Eating!

Deconstructed Pumpkin Pie with Pecan Prune Crumble

  • 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 choppped
  • ½ cup almond flour
  • ¼ cup California Prunes, roughly chopped
  • ¼ tsp cinnamon, ground
  • ⅛ tsp salt
  • 1 Tbsp maple syrup
  • 2 Tbsp 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.

 Happy Eating!

Xo Lindsay



Thank you California Prunes for sponsoring this nutritious fall recipe. I only work with companies I truly believe in and so appreciate the support of!



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