The changing leaves and crisp air is telling me it’s time to let go of summer At least I have pumpkin flavored everything to look forward to! Let’s kick off pumpkin season with these little pumpkin pie crumbles!
Baked in mini-mason jars for a seasonal treat! Plus, in my opinion, mason jars make everything look better! Although these are “mini” the portion is large enough to serve two…remember, everything in moderation!
They are both gluten free and vegan! I replaced traditional pie crust with an oat crumble. I’m not much of a pie crust person anyway, I always scoop out the pie filling and leave the crust behind!
Besides being delicious, pumpkin is an excellent source of carotenes, vitamin C, folic acid, fiber and potassium!
I loosely adapted the pie filling recipe from one found over at Once Upon a Cutting Board.
- For the Pie Filling:
- 2 cups pumpkin puree (not pumpkin pie filling)
- 1 cup almond milk
- 3½ tablespoons corn starch
- ¼ cup brown sugar
- ¼ cup maple syrup
- 2 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 2 teaspoons cinnamon
- ¼ teaspoons nutmeg
- ¼ teaspoon salt
- For the Crumble Topping:
- ¼ cup oat flour (I made my own in the vitamix)
- ½ cups old fashioned GF oats
- ¼ cup brown sugar
- dash of cinnamon
- ¼ cup coconut oil, solid form (or organic butter for non-vegans)
- Preheat oven to 350 degrees. Lightly oil or spray mini-mason jars or ramekins, place on a baking sheet and set aside. The mason jars I used held roughly 1 cup of pie filling.
- In a large bowl, mix together all of the pie filling ingredients using a hand held mixer until well combined. Pour into mason jars or ramekins.
- Meanwhile, mix together oat flour, oats, brown sugar and cinnamon in a small bowl. Cut in coconut oil until a crumbly mixture is formed. Evenly add to the top of pies.
- Bake for 55-60 minutes or until crumble topping is bubbly and pies are set. Let cool and enjoy!
A little coconut milk ice cream or frozen yogurt makes for an extra special dessert!