PUMPKIN PIE CRISP

soy-free, nut-free

Pumpkin crisp has all of the amazingly delicious flavors and texture of pumpkin pie without the need to make a crust. Instead, it has a crunchy streusel topping that comes together in a single bowl. Serve it warm or chilled topped with vanilla ice cream or whipped cream for a decadent fall or winter dessert.

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Key Ingredients

– pumpkin puree – coconut cream  – brown sugar  – ground spices  – flour – vanilla extract  – old-fashioned oat – baking powder and salt – melted vegan butter

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1

To make the pie layer, combine all the listed ingredients in a bowl, ensuring the brown sugar and flour are well mixed. Spread this mixture evenly into a baking dish using a spatula.

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2

To make the topping, combine dry ingredients (flour, oats, brown sugar, cinnamon, baking powder, and salt) in a bowl. Mix well. Melt vegan butter and add it to the mixture, then press and mix until it forms a crumbly dough.

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3

Spread this over the pumpkin pie layer in the pan and bake for 30-35 minutes until golden. Serve warm or chilled with vegan ice cream or whipped cream. 

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