Pumpkin Pie Crumble (Vegan Option)

Pumpkin Pie Crumble (Vegan Option)

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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!

Top down view of pumpkin pie crumble

Shopping List

Here’s a list of everything you’ll need for the perfect Pumpkin Pie Crumble:

Vanilla ice cream in a ramekin with a fall tree in the background

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.

Oatmeal crumble topping

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!

A spoonful of pumpkin pie crumble

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

Pumpkin pie crumble with two scoops of vanilla ice cream. Organic Valley cream in the background
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Pumpkin Pie Crumble

This festive Pumpkin Pie Crumble is just like pumpkin pie, but instead of a crust, it has a sweet, buttery, crunchy oatmeal topping. It can easily be made vegan and would be the perfect addition to this year's Thanksgiving menu!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 8 servings
Rachel Alexandra

Ingredients

Filling

Topping

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!

Notes

To make this recipe vegan, substitute coconut oil for the butter.
Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary

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