Pumpkin Pie Crisp
User Reviews
5
Pumpkin Pie Crisp
Description
The Pumpkin Pie Crisp combines a creamy, pumpkin puree-based filling made with coconut cream, brown sugar, cinnamon, pumpkin pie spice, and a small amount of flour to lightly set the layer. The filling is smooth and lightly spiced, capturing pumpkin pie flavors with a dairy-free twist.
The topping is a textured crumble of oats, flour (gluten-free if preferred), brown sugar, cinnamon, baking powder, salt, and vegan butter. This mixture is pressed together to form a crisp, golden layer after baking. Baking the assembled dish at 365°F softens the filling while crisping the oat topping.
This dessert is suited for casual or holiday meals, offering the familiar taste of pumpkin pie with the added texture of a crisp topping. It can be served with vegan whipped cream or ice cream.
To adjust texture, increasing flour in the filling results in a firmer sliceable pie layer, while less flour creates a pudding-like consistency. Coconut cream can be substituted with cashew cream or thick non-dairy milk. The recipe is free of nuts and soy, and can be made gluten-free with suitable flour blends.
Ingredients
For the Pie Layer
- 1 1/4 cup pumpkin puree
- 3 tablespoons coconut cream , solid white part from full fat coconut milk can
- 3 tablespoons brown sugar , 1 tbsp more for sweeter
- 1/2 teaspoon cinnamon
- 3/4 -1 teaspoon pumpkin pie spice
- 1 tablespoon all-purpose flour or use a mix of half gluten-free flour and half cornstarch
- 1/2 teaspoon vanilla extract
- pinch salt
For the Topping
- 1/2 cup all-purpose flour or use gluten-free blend of choice
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons vegan butter or more, if needed, melted
Instructions
- Line an 8x5-inch or a similar size baking dish with parchment paper or grease it really well. You can also use a 9x4-inch loaf pan, a cake pan, or a 6-inch cast iron dish. Preheat the oven to 365° F (185° C).
Make the pie layer.
- In a bowl, add all of the ingredients listed under the pie layer and mix until the brown sugar and all the flour are well incorporated.
- Spread this into your baking dish and even it out with a spatula.
Make the topping.
- To a bowl, add all the dry ingredients — that's the flour, oats, brown sugar, cinnamon, baking powder and salt — and mix really well.
- Melt the vegan butter and add it to the bowl, then press and mix. Initially it will feel like there isn't enough butter, but keep pressing and mixing. Put your hands in there and bring the mixture together. If it's not coming together after 2-3 minutes, then add in a teaspoon or more of melted vegan butter to help it become more crumb-like. As soon as the mixture can be pressed into a crumbly dough, the mixture is ready.
- Spread this crumb all over the pumpkin pie layer in the pan, then bake in the preheated oven for 30 to 35 minutes. The baking time depends on your baking pan and the oven. You want the top to be nicely golden and a little brown on some edges.
- Remove the baking dish from the oven. You can serve it immediately while it's still warm by scooping it directly from the baking dish. Or let it cool completely, Chill for an hour or so, if you want to slice it. It'll be like a crustless pumpkin pie with a crumb topping. then use the parchment paper to take the pumpkin crisp out of the baking dish. Top it with vegan ice cream or vegan whipped cream.
- Store on the counter for a couple of hours. Refrigerate for upto 5 days. Reheat in the oven for 8-10 mins to crisp up the crumb and serve.
Notes
- Use full-fat coconut cream's solid white part for the filling; cashew cream or thick non-dairy milk can substitute if needed.
- Adjust the flour amount in the filling to modify its firmness; more flour yields a sliceable layer, less flour yields a looser, pudding-like texture.
- The recipe is nut-free, soy-free, and can be gluten-free by using appropriate flour blends.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Calories | 187kcal | 9% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Sodium | 132mg | 6% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 6147IU | 123% |
| Vitamin C | 2mg | 2% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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