1 can pumpkin pie mix (or homemade pumpkin pie filling - see directions below)
1 can of plant-based whip cream (preferably coconut)
2 tablespoons maple syrup
1/2 cup pecans
3/4 cup all-purpose flour (or oatmeal for gluten-free option)
1/2 cup brown sugar
1/3 cup vegan butter/margarine, cold and cubed
1/2 teaspoon ground cinnamon
Pumpkin Pie Filling (if not using store-bought mix)
1 can pure pumpkin puree
1/3 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground all-spice
1/4 teaspoon vanilla powder or vanilla extract
Preheat your oven to 325°F/160°C.
In a mixing bowl, whisk together the pumpkin pie mix with 2 cups of whipped cream and maple syrup. Chill in the fridge until the crumble is ready.
If you're making the homemade pumpkin pie filling, stir all the ingredients together in a bowl and refrigerate until the crumble is ready.
Line a baking sheet with parchment paper. Roughly chop the pecans and combine them with the all-purpose flour, brown sugar, cinnamon, and cold vegan butter. Use your hands to combine and crumble the mixture until it's sticking together.
Lay it out evenly on the parchment lined baking sheet and bake for 8 to 10 minutes. Watch it closely, as it can burn easily. Allow the crumble to cool before assembling the dessert.
To assemble, add some of the chilled pumpkin mixture to the bottom of your serving jars/glasses, then add a layer of crumble, then a layer of coconut whipped cream, then pumpkin, crumble, and top with coconut whipped cream. Sprinkle cinnamon or nutmeg on top, if desired.
You can prepare these in the morning and keep them refrigerated until ready to serve.
Serve alongside our Cinnamon Rolls or Vanilla Cream over fruit.