Pumpkin Pie Crisp
Pumpkin crisp has all of the amazingly delicious flavors and texture of pumpkin pie without the need to make a crust. Instead, it has a crunchy streusel crumble topping that comes together in a single bowl. Serve it warm or chilled topped with vanilla ice cream or whipped cream for a decadent fall or winter dessert.
Servings: 8
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 of 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 melted vegan butter or more, if needed
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.
Video
Notes
This recipe is nut-free and soy-free and can be made gluten-free by using a gluten-free blend of choice.
Coconut cream substitute: Use cashew cream or other non dairy cream. Or use 2 tbsp thick non dairy milk such as oat milk.
** This quantity of all purpose flour will yield somewhat set pie filling layer that you can chill and slice. For less set and more pudding like layer, use 1 teaspoon all purpose flour
Nutrition
Calories: 187kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Sodium: 132mg | Potassium: 155mg | Fiber: 2g | Sugar: 19g | Vitamin A: 6147IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg