This content is also available in: Vietnamese

My favorite season has to be fall. I love the colorful leaves, I can wear smart scarves and cute boots and, of course, eat pumpkin! Here is one of my favorite dessert recipes, a unique twist on a classic.



  • 2 cups pumpkin puree
  • 1/2 cup sweetened condensed coconut milk
  • 1 tbsp. sugar
  • 1 egg
  • 1/2 tbsp. pumpkin spice
  • 1 tsp. vanilla extract
  • a pinch of salt


  • 4 pieces of graham crackers
  • 2 1/2 tbsp. coconut oil or melted butter


  1. In large bowl, crush graham crackers fine and mix with coconut oil. Press into the bottom of small glass cooking jars.
  2. In another large bowl mix all the filling ingredients. Scoop into jars on top of the crust, leaving about half an inch to the rim.
  3. Pre-heat oven to 350˚F and bake for 30 minutes.
  4. You can also use a regular store-bought pie crust and bake for 35-40 minutes.
    Serve with a dollop of whipped cream and a sprinkle of cinnamon.