• 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!