Pumpkin Pie Crumble (Vegan Option)
Pumpkin Pie is by far a favorite treat at the Fricke Farmhouse, which is a win-win since it’s one of my healthier desserts! This Pumpkin Pie Crumble uses the same filling, but instead of a crust, it has a sweet, buttery, crunchy oatmeal topping. It’s such a delicious twist on the classic pumpkin pie and would make a great addition to your Thanksgiving menu this year!
Shopping List
Here’s a list of everything you’ll need for the perfect Pumpkin Pie Crumble:
- Pumpkin purée (or butternut squash)
- Pure maple syrup
- Canned coconut milk
- Organic Valley salted butter (or coconut oil if vegan)
- Spice House arrowroot starch
- Spice House cinnamon
- Spice House ginger
- Agar powder
- Celtic sea salt
- Spice House nutmeg
- Spice House cloves
- Sprouted rolled oats
- Whole wheat pastry flour
- Coconut sugar
- Baking powder
- Baking soda
How to Make the Best Ever Pumpkin Pie Crumble
Start by preheating your oven to 375°F. Also have a 9 inch pie plate or an 8×8 baking dish ready. To make individual servings, you could use 6-8 ramekins.
To make the pumpkin pie filling, whisk the pumpkin, maple syrup, coconut milk, butter, tapioca starch, spices, agar powder, and sea salt in a large bowl. Pour the filling into the pie plate and spread it out evenly with an offset spatula.
To make the crumble topping, whisk the oats, flour, sugar, baking powder, baking soda, and sea salt in a medium bowl. Pour in the melted butter and stir all the ingredients together until everything is combined and it has a crumbly texture.
Sprinkle the crumble mixture evenly over the pumpkin filling. Bake for 45 minutes or until the top turns a deep golden brown.
Remove from oven and let the crisp cool on a wire rack. Enjoy with freshly whipped cream or homemade vanilla ice cream!
I hope you enjoy this festive Pumpkin Pie Crumble! Be sure to leave a rating below and let me know what you think in the comments! Happy fall baking!
More Fall Recipes to Try
- EGG FREE PUMPKIN PIE & WHISKEY-WHIPPED CREAM
- VEGAN PECAN PEAR CRISP
- APPLE CHERRY CRISP
- HARVEST APPLE CRANBERRY CRISP
Pumpkin Pie Crumble
Ingredients
Filling
- 2¼ cup pumpkin puree
- ⅓ cup pure maple syrup
- ⅓ cup + 1Tbsp canned coconut milk full fat
- 1 Tbsp Organic Valley salted butter melted
- 1½ Tbsp Spice House arrowroot starch
- 1 tsp Spice House cinnamon
- 1 tsp Spice House ginger
- ¾ tsp agar powder
- ¼ tsp Celtic sea salt
- ¼ tsp Spice House nutmeg
- ¼ tsp Spice House cloves
Topping
- ½ cup sprouted rolled oats
- ½ cup whole wheat pastry flour
- ½ cup coconut sugar
- ½ tsp Spice House cinnamon
- ⅛ tsp baking powder
- ⅛ tsp baking soda
- Celtic sea salt
- ¼ cup Organic Valley salted butter melted
Instructions
Filling
- Preheat oven to 375°F and have a 9 inch pie plate or an 8×8 baking dish ready. You could also use 6-8 ramekins.
- In a large bowl, whisk the pumpkin, maple syrup, coconut milk, butter, tapioca starch, spices, agar powder, and sea salt.
- Pour the filling into the pie plate and spread it out evenly with an offset spatula.
Topping
- In a medium bowl, whisk the oats, flour, sugar, baking powder, baking soda, and sea salt.
- Pour in the melted butter and stir all the ingredients together with a wooden spoon or spatula.
- Sprinkle the crumble mixture evenly over the pumpkin filling.
- Bake for 45 minutes or until the top turns a deep golden brown. If you're using ramekins, they will only need to bake for about 30 minutes.
- Remove from oven and let the crisp cool on a wire rack. Enjoy with freshly whipped cream or homemade ice cream!
Looks delicious, thanks for sharing this
Thank you so much!