When velvety pumpkin pie and decadent crumble cake come together in the most delicious way, you get this irresistible beauty. This mouth-watering Vegan Pumpkin Pie Crumble is a lightly sweet, beautifully baked creamy pumpkin pie filling with a rich, cinnamon “buttery” crumble topping that will have everyone running back for more of this authentic tasting *get in my belly* dessert. A perfect autumn and Thanksgiving celebration treat. Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi!  Robin here.

I love pumpkin pie.  Actually, in all modesty, I consider myself a pumpkin pie connoisseur.  LOL . . . well, that is up until I went Whole Food Plant Based when I gave up pumpkin pie as I knew it.  You know what I am talking about – those creamy custardy type of pies filled with sugar, eggs, and cream.

Prior to going Whole Food Plant Based I made award-winning pumpkin pies, not state fair types of awards mind you, but local awards where submissions were anywhere between 50 to 70 pie submissions.

Old Amish Recipe

This award-winning pumpkin pie recipe was an old recipe given to my mom from an elderly neighbor who benefited from having many Amish friends who were happy to share their lovely pie secrets with her. This recipe had been passed down from generation to generation to generation, then made it over to our family, where I slightly tweaked it into pumpkin pie perfection.

Pies Galore!

I always made 6 pumpkin pies every year because family members wanted to take home a whole pie after eating at our home for Thanksgiving.  I love to cook and bake so the little bit of extra work was always my creative outlet.  Monkey and Chris both inherited my love of feeding people.  LOL

It’s a new day  . . .

Since going Whole Food Plant Based, I have been working on perfecting a pumpkin pie recipe that I would be truly proud of.  One that could rival my previous “real deal.”  It has been a long, arduous road, let me tell you, now couple that with the fact that we are also a gluten-free family and you will understand the breadth of the challenge.

Being Whole Food Plant Based AND gluten free isn’t always easy when it comes to baking.  I always get a little chuckle when people say “Ohhh just substitute gluten free flour for regular flour!”   Yah, just not that easy when you are also Whole Food Plant Based-No Oil.  It just “aint” the same . . . I am sure some of you can relate!

Thanksgiving and WFPB and GF

Right now, there are tons of food bloggers across America finalizing their Thanksgiving recipes and testing like crazy, working themselves into a tizzy trying to come up with those amazingly perfect Thanksgiving recipes.

Monkey and I started in July because we knew we had this extra challenge (gluten free) and WFPB to deal with.  Stay tuned for a whole bunch of new and traditional Thanksgiving  and holiday recipes!

TP109 has been eating Thanksgiving dinners since the 4^thof July.  LOL   The only time he complained was when we started baking Christmas cookies in August.  He was upset because the oven was really heating up the house when it was 90 F outside.

Ninth Time is a Charm! 

Yup, it took 9 recipe tests to make this beauty!  We were bound determine to make it happen.  After the 7^threcipe test, I knew we hit the sweet spot. We could have stopped there, but we wanted a “pumpkin pie” that omnivores would scarf down too and not be able to tell that the dish was vegan or WFPB.

Once in a blue moon sweet treat!

It’s definitely a “treat” type of dessert.  It is totally Whole Food Plant Based compliant, but it isn’t the type of dessert that you want to indulge in every day.

I recently read a post in one of my Whole Food Plant Based Facebook groups where someone posted that they never, ever eat desserts of any kind what-so-ever, not even holidays.

I was a little taken aback by that comment and thought “how sad for this person to walk such a tight line”.  I totally get that some people need to be super-duper strict because it is life and death (heart/stroke patients); however, if you are in the position to enjoy it on a special occasion, why not? The Whole Food Plant Based diet is really a lifestyle not a diet.

Compliant desserts are permitted while consumed in moderation.  Why would we want to deprive ourselves on holidays?  Yes, yes, yes – we want to be aware of what we put in our bodies, but we want to enjoy life too!  This dessert is rich, satisfying and WFPB compliant.  It is definitely a holiday treat.

And before anyone wants to yell “Foul” on the “powdered” sugar, be sure to read the recipe ingredients as this “powdered” sugar is WFPB compliant!

Not your traditional Pumpkin Pie

Monkey and I landed on creating a WFPB Pumpkin Pie Crumble rather than the traditional round-shaped pumpkin pie with a crust simply because the traditional crust wasn’t as much fun as this one.  In the past, I have made casserole types of pumpkin pie crumbles that were super delicious as well.

My son made our pumpkin pie crumble one year, prior to his Celiac diagnosis, and took it to his wife’s family Thanksgiving dinner.  There were hushed discussions that perhaps he must have had someone make it for him because it was so good.  HAH! Chris is an amazing cook!  When that was shared with me, I just had to giggle.

I’ll let Monkey tell you more about this beauty.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Ameera here!

You have gotta try this pumpkin pie crumble, you will fall in love.  It is pumpkin pie deliciousness!

Over the years, Mom and I always introduce at least one new recipe every Thanksgiving to test out on our family.  Months prior to Thanksgiving, we would typically surfed Pinterest for hours/days/weeks trying to find that perfect recipe to compliment everything else we were cooking. Then we would do a test run on the recipe about a month before Thanksgiving to see if we wanted to add it into our Thanksgiving menu.  It’s always a great idea to do test runs on new recipes, in my humble opinion.

It totally feels so weird to be on the other end of this now, where people are surfing Pinterest and land on one of our recipes to try out.

It is always so rewarding and very exciting to open up comments from our site to find beautiful reviews. Each comment review is like a little unexpected gift.  We treasure them all.  It is always so much fun to connect with our Readers.

We would love for you to give this beautiful pie a try!  Test drive it today!

Post it on Instagram if you make it and tag @monkeyandmekitchenadventures.  We would love to hear from you!

Products Used:

• Food Processor
• Deep 9 x 13 baking dish or similarly large pan.

Vegan Pumpkin Pie Crumble

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hours 10 minutes
• Yield: 12 Servings 1x
• Category: Dessert
• Cuisine: American

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Description

When velvety pumpkin pie and decadent crumble cake come together in the most delicious way, you get this irresistible beauty. This mouth-watering Vegan Pumpkin Pie Crumble is a lightly sweet, beautifully baked creamy pumpkin pie filling with a rich, cinnamon “buttery” crumble topping that will have everyone running back for more of this authentic tasting *get in my belly* dessert. A perfect autumn and thanksgiving celebration treat. Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

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Ingredients

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Crumble Ingredients:

• 1 cup almond flour, lightly packed
• ½ cup brown rice flour
• ½ teaspoon cinnamon
• 1/8 teaspoon sea salt
• 1 ½ teaspoons baking powder
• 2/3 cup maple sugar *
• 2/3 cup +2 Tablespoons unsweetened almond (or cashew) butter *
• 1 cup walnuts, chopped

Pumpkin Pie Filling Ingredients:

• 6 Medjool dates, pitted *
• 1/3 cup +2 Tablespoons organic maple syrup *
• 1 – [ 15 oz. can ] solid packed pumpkin (not canned pumpkin pie filling)
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla
• 2 teaspoons baking powder
• 1 cup almond flour
• ½ cup brown rice flour
• ½ teaspoon sea salt
• 1/3 cup unsweetened almond (or cashew) butter *
• 1 Tablespoon flax seed meal
• 1 cup unsweetened plain plant milk *

Optional Toppings:

• Aquafaba whipped cream
• WFPB Maple “Powdered Sugar”: 1 Tablespoon maple sugar and 1 Tablespoon cornstarch (or arrowroot powder)

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Instructions

1. Preheat the oven to 350 F.
2. Line the bottom of a 9 x 13 baking pan with parchment paper, set aside.  (See notes *)
3. Add all the crumble ingredients into a food processor (except the walnuts) and pulse until combined and the mixture starts to clump together (approx. 1 minute). Then add the chopped walnuts and pulse with a couple quick pulses – just to combine, not to break down the walnuts. Place in a bowl and set aside.
4. After you have scraped out the crumble from the food processor (you don’t need to clean it), then place the Medjool dates in the food processor and pulse for about 30 seconds to break them up. Then add all the remaining pumpkin pie filling ingredients into the food processor and blend for about one minute to thoroughly combine everything.  You may need to stop to scrape down the sides and pulse again.  Taste the mixture.  * If not sweet enough add a few extra teaspoons of maple syrup.
5. Next assemble the dish. Take 1/3 of the crumble mixture and sprinkle it all over the bottom of the parchment lined baking dish.  Then gently place the pumpkin pie filing on top and gently smooth it out over the bottom layer of crumble.  Then sprinkle the remaining crumble mixture evenly on top.
6. Lightly press the top crumble down onto the pumpkin pie filling to secure everything together.
7. Create a foil cover by unrolling a long piece of foil that is slightly more than double the size of the baking dish. Fold it in half, then fold over ¼ inch all the way around the edges to create a strong flat piece of foil.  This is the cover that will go on top of the baking dish to protect the crumble while it is in the oven.  *If using a glass baking dish, place a cookie sheet on the lowest oven rack placement to prevent the bottom from over-browning during the last 20 to 30 minutes of baking.  You may not need to do this, but should check for this by peeking through the oven door.
8. Place the pumpkin pie crumble into the oven on the center rack, then place the foil cover over top. This cover should lay completely flat over top of the baking dish (the foil should not touch the crumble). This will prevent the crumble from burning or over-browning. (It is just a flat piece of foil, not tucking it required).
9. Bake at 350 F for 40 minutes. Then remove the foil, and bake for another 15 minutes uncovered. Total baking time is 55 minutes.  Watch the crumble occasionally during this last 15 minutes to prevent from over-browning.  If the crumble starts to get too brown, simply put the foil cover back on.
10. Remove from the oven and allow to stand for a minimum of 1 hour before serving. This allows the pumpkin to firm up and set.
11. Serve warm. It is equally delicious served cold or at room temperature. We love to eat it warm.
12. WFPB “Powdered Sugar” – Optional:  Place 1 Tablespoon of dried maple sugar and 1 Tablespoon of cornstarch (or arrowroot powder) into a high-speed blender (Ninja) and blend on high for one minute to create a very fine powder. Sprinkle the “powdered sugar” over top of individual servings through a fine mesh sieve.  See notes.
13. Refrigerate leftovers. Reheat individual servings in the microwave, if desired.

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Notes

*Medjool dates:  Medjool dates are very soft. If not using Medjool dates, then soak the dates in hot water for 30 minutes before using.  Discard the water when ready to use.

*Maple Sugar:  Dried maple sugar works perfectly for this crumble topping.  We tried maple syrup. It didn’t perform.  We also tried dried date sugar; however, the flavor component just wasn’t right. Maple sugar works best for the crumble topping.  Some health food and major grocery stores carry maple sugar; however, you may find you need to order from Amazon.  ***We also get a lot of questions about using coconut sugar, if your diet permits, you can substitute coconut sugar for the maple sugar.  However, we have not tested with coconut sugar; many of our readers have let us know that coconut sugar works well as a substitute for maple sugar.

*Maple Syrup for the Pumpkin Pie Filling:  Organic 100% pure maple syrup comes in different grades as well as ranges from light to dark.  This plays into the sweetness.  For this recipe it is very easy, all you need to do is taste the pumpkin pie filling for sweetness.  If you need a little more add a few teaspoons, up to an additional tablespoon.

*Flour Substitutions:  This recipe is gluten free and was specifically designed to use a combination of almond flour and brown rice flour.  We do not have any substitutions to offer.

*Almond Butter or Cashew Butter:  Cashew butter is preferred but almond butter will work as well.  Cashew butter has a more neutral flavor allowing the pumpkin flavors to shine through more.

*“WFPB Powdered Sugar”:  To create “powdered sugar” you may need a smaller high-speed blender like a Ninja.  Not sure if a larger high-speed blender (like a KitchenAid) can turn such a small amount into powder since the mixture could fall underneath the blades.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Parchment Paper:  It is important to line the bottom of the baking dish with parchment paper.  You do not need to line the sides.  The reason that you don’t see the parchment paper in our baking dish (photos) is simply because we very carefully cut it out for photography purposes only.  Before serving, run a thin blade around all the edges of the pan to loosen it. Then cut the dessert into squares.  Lift up the first piece with a small spatula, be careful not to get underneath the parchment paper.

*Baking Pan:  It is not recommended to use a baking dish larger than 9 x 13.

*Storage:  Refrigerate, use within 7 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.