Cinnamon Maple Crunch Pie | Pretty Pies

Cinnamon Maple Crunch Pie {Vegan, GF}

THIS. PIE. Y’all. Omg…. I seriously cannot handle the deliciousness.


My husband couldn’t stop raving about this pie. He said it’s probably his FAVORITE dessert of anything I’ve ever made. And I might just have to agree!  2-cinnamon-maple-crunch-pie-pretty-pies

It’s a heavenly pairing of cinnamon and maple inside an ultra-silky cream filling made from almond butter, coconut cream and coconut oil. Topped with a crispy, crunchy toasted cinnamon granola made from pecans, oats and coconut chips. 100% vegan, gluten-free and grain-free. 3-cinnamon-maple-crunch-pie-pretty-pies

It actually reminds me of the flavor of Cinnamon Toast Crunch cereal, but WAY healthier! Haha! After all, it’s mostly made from 3 basic ingredients: almonds, coconut and maple syrup. Yes, real, WHOLE foods! And it’s super simple to make. The granola topping is made in a SKILLET in just about 5 minutes! 4-cinnamon-maple-crunch-pie-pretty-pies

Since it is finally, OFFICIALLY Fall, I’m SO ready for fall flavors. But NO pumpkin spice for me.. (anyone else Not a fan??)  For me, FALL is all about the CINNAMON. Your house is going to have an AMAZING fall aroma when you make this! It’s absolutely divine.

And if you have any leftover crispy cinnamon maple granola, you can totally have it for BREAKFAST! Yaaas! But I highly doubt there will be any left after you taste it on this pie.

Cinnamon Maple Crunch Pie | Pretty Pies

Cinnamon Maple Crunch Pie {Vegan, GF}

You'll fall in LOVE with the irresistible combo of sweet maple cinnamon cream and crispy skillet granola!
5 from 3 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 4 hours 40 minutes
Servings: 10 slices
Author: Emily


Simple Almond Flour Crust:

Cinnamon Maple Cream Filling:

Cinnamon Crunch Skillet Granola:


To make the crust:

  • Preheat oven to 350. Mix flax and water in a small bowl and set aside to thicken.
  • Mix dry ingredients together in a bowl. Stir together wet ingredients in another bowl, including flax mixture. Combine wet and dry and mix well.
  • Press into a pie plate. Bake for 15-18 minutes until firm and lightly golden. Set aside to cool completely.

To make the filling:

  • Melt all ingredients in a saucepan over medium low heat. Whisk smooth. Taste and adjust if needed. Pour over crust. Cover and refrigerate 4 hours until firm. Keep refrigerated. Optional: add a drizzle of beet syrup or date syrup for garnish, just before serving.

To make the granola:

  • Melt coconut oil in a skillet over medium-low heat. Add in the remaining ingredients to the skillet and mix well to coat.
  • Stir occasionally for 5-7 minutes until toasted to a golden brown. Remove from heat to cool and crisp up. Sprinkle topping on just before serving (so that it stays crisp). Enjoy!


Keep pie refrigerated. Should last a week or so.
Store granola SEPARATELY in a tightly sealed jar at room temp (so that it remains crisp). 
Pin it:
Tried this recipe?Tag #prettypies!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating