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.

Ingredients

Scale

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

Preheat the oven to 350 F.
Line the bottom of a 9 x 13 baking pan with parchment paper, set aside. (See notes *)
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.
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.
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.
Lightly press the top crumble down onto the pumpkin pie filling to secure everything together.
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.
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).
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.
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.
Serve warm. It is equally delicious served cold or at room temperature. We love to eat it warm.
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.
Refrigerate leftovers. Reheat individual servings in the microwave, if desired.

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.