pumpkin pie crumble
Recipe type: Dessert
Cuisine: Vegan
Serves: 4
Makes 4 pies
  • 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)
  1. 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.
  2. 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.
  3. 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.
  4. Bake for 55-60 minutes or until crumble topping is bubbly and pies are set. Let cool and enjoy!
Nutrition Information
Serving size: 1 pie Calories: 450 Fat: 16 Carbohydrates: 76 Fiber: 5 Protein: 5
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2014/10/03/pumpkin-pie-crumble/
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