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Purely Pumpkin Pie Muesli

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Hearty‚ crunchy Purely Pumpkin Pie Muesli in a bowl, an autumn bowl

~ raw, vegan, gluten-free ~

If you want to get into the Fall season quickly, this hearty‚ crunchy Purely Pumpkin Pie Muesli is autumn in a bowl.

With each bite, the leaves will start to turn color and fall to the ground… the air will become brisk, and pumpkins will automatically show up on your front porch with a big ole’ smile on their faces.

That might have been a slight stretch of the imagination, but it’s a muscle that must be worked too. Hehe But seriously, this cereal will transport you into the snuggle-zone of life, making you feel all warm and cozy inside.

This particular muesli isn’t very sweet.  I only used a quarter cup of sweetener for the whole recipe.  If you have a sweet tooth, you can always add more, but I would go ahead and hold off.

The dried fruit will help to elevate the sweetness level and if even after that, you find it needs a bit more… you can just add it on top.

Not only did I thoroughly enjoy the taste of this cereal but the pumpkin fragrance was quite amazing.  If you ever find yourself in need of an Autumn “fix”… make this muesli, add milk, stir, and build a Vicks Vapor Rub tent.  Do you remember those?  My mom used to do them for me when I was a little girl with a stuffed up nose.

Mom would fill a bowl with steaming water (not boiling!) and add a few teaspoonfuls of Vapor Rub to it. Bent over the bowl, I would gently inhale the steaming vapors as she laid a towel over my head and the bowl… too soon find out that I could breathe once again. I don’t know about you, but this was a generational thing in our family. My Mom used it. My Grandma did, too. And her grandmother before her.

The same concept, but just hover over the cereal bowl with a towel over your head and breathe in deeply. Then once your nasal sensory levels are satisfied, remove the towel and eat!

Flavorful, sweet spoonful of Purely Pumpkin Pie Muesli with dried cranberries on topIngredients:

Yields roughly 6 cups dried


  1. After soaking the oats, nuts, and seeds as instructed in the link above, drain and rinse them before adding to the mixing bowl.
    • The oats will take a few minutes to rinse.  The water will be very milky and then start to get cloudy. It will never run clear but rinse under cool water for about 2 minutes, agitating it with your fingers the whole time.  Squeeze the excess water from them and add to the mixing bowl.
  2. Now add the remaining ingredients: pumpkin puree, dried fruit, coconut, sweetener, vanilla, cinnamon, nutmeg, ginger, and salt. Mix well.
  3. Drop clusters of the batter on the teflex sheets that come with the dehydrator.
    • If you don’t have those you can use parchment paper, but don’t use wax paper because the granola will stick to it.
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue to dry for up to 24 hours.
    • Partway through, flip the tray over onto the mesh screen and peel off the teflex sheet.
    • Continue drying until the desired dryness is reached.
    • I tend to like my granola more on the chewy side than the crunchy side.
  5. Once done and cooled, store the granola in airtight containers.  You can keep it on the countertop for walk-by munching, or it can be stored in the fridge or freezer to extend the shelf life.  On the counter, it should last several weeks,  if it lasts that long!

The Institute of Culinary Ingredients™

Culinary Explanations:

Raw Gluten-Free Purely Pumpkin Pie Muesli with dried cranberries and raisins in a big bowl

Raw Purely Pumpkin Pie Muesli with dried cranberries and raisins in a yellow bowl
A nutritious Autumn Purely Pumpkin Pie Muesli mix with dried fruits, so yummy
Aspoonful of taste from Raw Purely Pumpkin Pie Muesli mix with dried fruits
Tasty Raw Purely Pumpkin Pie Muesli mix with dried fruits in a beautiful yellow bowl

4 thoughts on “Purely Pumpkin Pie Muesli

  1. Lynn says:

    My dehydrator (old one) only has on or off. Will this Inability to change temperatures affect the end product?
    Taking some of the kale chips to Thanksgiving family gathering. My niece loves them. Made two kinds-one nut-free using quinoa.
    Thanks so much for your site. I have learned so much from the tips!

    • amie-sue says:

      Thank you Lynn. I hope the kale chips went over well for the holiday celebrations. :)

      There is no way of knowing what the dehydrator is running at with a control gauge. So it is possible that the temp is higher than 115 degrees (F) and may be taking it from the raw food stage. You can purchase a cooking thermometer to see what it is running at.

      Have a wonderful weekend! amie sue

  2. Yuna says:

    You don’t even have to dehydrate anything. I buy muesli all of the time, and it’s just rolled oats, nuts, seeds and dried fruit. I like to eat it unsoaked like cereal with soy milk. Yours is like granola. Great recipe, though. It can just be easier. :)

    • amie-sue says:

      I appreciate your comment Yuna. You can surely make muesli that way, but my goal was to develop a richer, more flavorful cereal. By mixing all the ingredients with: sugar pumpkin puree, maple syrup, and vanilla extract… they coat everything and intensify the flavor when dehydrated. You won’t get this same effect just using dry oats, nuts, dried fruits and then stirring the above ingredients into the cereal bowl.

      Have a wonderful weekend, amie sue :)

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