With a gooey pumpkin pie filling and buttery crisp topping, this Vegan Pumpkin Pie Crisp is the ultimate Fall treat! It's perfect as a Thanksgiving dessert or to enjoy when you have a can of pumpkin to bake with.
I won't lie, I am just a basic girl who loves a good pumpkin dessert.
Some of my favorites will always be my Pumpkin Chocolate Chip Muffins and Pumpkin Pie Cookies, but this pumpkin crumble dessert is definitely tying them for top place these days.
Ingredients:
Ingredient & substitution ideas:
- Canned pumpkin puree: The texture of your pumpkin puree DOES matter for this recipe.
- If you want a thick filling that sets, choose a brand of canned pumpkin that isn't too watery and is pretty thick.
- I do not recommend organic pumpkin purees, as I've found many of them to be too watery.
- Tapioca starch: Acts as the thickener in the filling.
- Tapioca flour (or starch) creates a slightly chewy, gooey, thick filling.
- You can substitute cornstarch 1:1, but it will lead to a thicker, smoother filling.
- Coconut milk: Using full-fat coconut milk helps to thicken the pumpkin filling.
- If you are okay with a slightly less thick filling, oat or soy milk can also work.
- Vegan butter: I like using Earth Balance buttery sticks or Country Crock Olive Oil sticks.
How to make pumpkin pie crisp
Make the streusel crisp topping:
Start by making the streusel topping.
Mix the flour, oats, sugar, chopped pecans, pumpkin pie spice, and salt. Then, add the melted butter and mix until combined with no dry spots of flour remaining.
Make the pumpkin pie filling:
Add the pumpkin puree, coconut milk, white sugar, brown sugar, tapioca flour, vanilla, pumpkin pie spice, and salt to a large bowl.
Mix until combined.
Assemble & bake:
Pour the pumpkin pie filling into a greased cast-iron pan. Then, sprinkle the streusel on top.
Bake for about 35 minutes, until the filling is bubbling, the sides have begun to set, and the crisp topping has browned.
Serve & enjoy!
Let cool for about 15 minutes to let the filling to set and form an extra gooey consistency. Then, serve as is or with a scoop of ice cream on top for an extra delicious pumpkin dessert!
FAQ & Tips:
Can I make this recipe gluten-free?
Yes! You'll need to swap out a 1:1 gluten-free baking flour for the all-purpose flour in the streusel, but otherwise the remaining ingredients are already gluten-free!
How do I store pumpkin pie crisp?
Store the crisp in a closed container in the fridge for 2-3 days. After that time, the crisp topping can get soggy.
You can store it in a closed container in the freezer for up to 1 month.
You are going to love this Vegan Pumpkin Pie Crisp! With a gooey pumpkin filling, pecan streusel topping, and scoops of vanilla ice cream- it's truly a delicious autumn dessert. Enjoy!
-TSG
More pumpkin desserts you will love:
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Pumpkin Pie Crisp
Ingredients
Streusel Topping:
- ½ cup all-purpose flour
- ½ cup rolled oats
- ½ cup white cane sugar
- ½ cup chopped pecans
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 6 Tablespoons vegan butter melted
Pumpkin Pie Filling:
- 15 ounce can pumpkin puree NOT pumpkin pie filling
- ½ cup full-fat coconut milk ideally canned
- ½ cup white cane sugar
- ¼ cup brown sugar
- 2 Tablespoons tapioca flour/starch or cornstarch
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Instructions
- Before starting, preheat the oven to 350F and lightly greasean 8 or 9-inch cast iron skillet
Make the streusel topping:
- To make the streusel topping, add the all-purpose flour, rolled oats, sugar, pecans, pumpkin pie spice, and salt to a medium mixing bowl. Mix together.
- Next, pour in the melted vegan butter and stir together until all the streusel topping is coated. The streusel should be chunky and crumbly, but not dry. Set aside for later.
Make the pumpkin pie filling:
- Add the pumpkin puree, coconut milk, white sugar, brown sugar, tapioca flour or cornstarch, vanilla, pumpkin pie spice, and salt to a large mixing bowl.
- Whisk together until combined. The filling should resemble a thick and smooth pie filling with no clumps remaining.
Assemble & bake:
- Pour the pumpkin pie filling into the greased cast-iron skillet. Then, use a spatula to evenly spread the filling out in the pan.
- Crumble the streusel topping on top of the pumpkin pie filling so that it evenly covers the pumpkin filling layer.
- Add the cast-iron skillet to the oven and bake for 30-32 minutes. The crisp is ready when the filling is bubbling, the sides of the filling have begun to set, and the crisp topping has browned.
Serve & enjoy!
- Remove the skillet from the oven and let it cool for at least 10-15 minutes to allow the filling to set.
- Scoop out of the skillet to enjoy warm or top with a big scoop of vegan ice cream before digging in. Enjoy!
Notes
- Please see the blog post for recipe tips & substitution ideas.
- Store leftovers in a closed container in the fridge for 2-3 days. After that time, the crisp topping can get soggy.
- It can also be stored in a closed container in the freezer for up to 1 month.
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