This vegan pumpkin pecan crisp features a creamy, warmly spiced pumpkin filling topped with a buttery brown sugar pecan crumble for the ultimate fall dessert. Made with simple plant-based ingredients, this easy pumpkin crisp is perfect for Thanksgiving or a cozy evening in!
Warm and cozy are the first words I like to be associated with any pumpkin dessert I make. This pumpkin crisp with buttery pecan topping fully embodies them both!
I love to serve it warm in a tall cocktail glass with a large scoop of vanilla ice cream. The optional buttery maple sauce is incredible when poured over the top of everything.
If you're looking for a few more indulgent pumpkin desserts, please check out my vegan pumpkin coffee cake cookies and vegan pumpkin cinnamon sugar donuts.
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ingredients
Here is everything you'll need to make this vegan pumpkin pecan crisp:
- All-purpose flour: Helps thicken and stabilize the pumpkin filling, giving it a soft, custard-like consistency. In the crumble, it provides structure and helps bind the ingredients together.
- Granulated sugar: Sweetens the pumpkin filling and adds sweetness to the crumble while helping the topping crisp up as it bakes.
- Light brown sugar: Adds rich, molasses-like sweetness to the filling and helps the crumble develop a golden, caramelized finish.
- Baking powder: Provides a little lift, helping the pumpkin filling bake up lighter rather than overly dense.
- Spices: Add warm, sweet spice to the filling and crumble, complementing the pumpkin and pecans.
- Salt: Balances the sweetness and enhances the flavors of the pumpkin, spices, pecans, and crumble.
- Pumpkin puree: Forms the base of the filling, providing its signature pumpkin flavor, creamy texture, and beautiful orange color.
- Nondairy milk: Adds moisture and helps create a smooth, cohesive pumpkin filling.
- Vegan butter: Adds richness and buttery flavor to the filling and helps the crumble form crisp, buttery clusters. It also creates the rich base of the optional maple sauce.
- Vanilla extract: Enhances the sweetness and adds warmth to the pumpkin filling.
- Old-fashioned rolled oats: Add a hearty texture and chewy, rustic bite to the pecan crumble.
- Chopped pecans: Provide a rich, nutty flavor and satisfying crunch that make the topping extra delicious.
- Maple syrup: Sweetens the optional sauce and adds a distinctive maple flavor that pairs beautifully with the pumpkin and pecans.
- Nondairy heavy cream: Adds creaminess to the optional maple sauce, helping create a smooth, velvety consistency.
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why you'll love this recipe
- All the cozy fall flavors: Pumpkin puree, warm spices, brown sugar, and pecans come together for a dessert that tastes like autumn in every bite.
- Creamy pumpkin filling: The spiced pumpkin layer bakes into a soft, custard-like filling that's rich, smooth, and full of pumpkin flavor.
- Buttery pecan crumble: A crunchy topping made with oats, pecans, and brown sugar adds the perfect contrast to the creamy filling.
- Completely vegan: This recipe uses simple plant-based ingredients to create a comforting dessert without dairy or eggs.
- Easy to make: No pie crust, complicated techniques, or special equipment required! Just mix, layer, and bake.
- Even better with maple sauce: The optional spiced maple sauce adds a silky, sweet finish that takes this dessert to the next level.
how to make this vegan pumpkin crisp (with pictures)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together the dry filling ingredients. Add the wet filling ingredients to the bowl and mix well to combine.
Pour the pumpkin filling into a 7.5 x 10.5 inch baking dish or a dish of equivalent size.
Add all of the topping ingredients to a medium-sized bowl. Mix together and work the vegan butter into the mixture using your hands. Continue until the crumble comes together. Sprinkle evenly over the pumpkin filling.
Bake crisp in an oven that has been preheated to 350 degrees F (175 C) for 50-60 minutes or until deeply golden. Allow to cool for 15 minutes before serving.
recipe tips
Here are a few tips you can follow to help ensure your vegan pumpkin pecan crisp comes out perfectly:
- Use pure pumpkin puree. Be sure to use 100% pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices that can throw off the flavor and texture.
- Mix the filling until smooth. Whisk the filling ingredients thoroughly to distribute the flour and spices evenly and prevent lumps. The mixture will look loose before baking, but it will thicken in the oven and while cooling.
- Use old-fashioned rolled oats. Rolled oats provide the best hearty, chewy texture for the crumble. Quick oats can become softer, while steel-cut oats won't soften enough during baking.
- Keep the vegan butter cold for the crumble. Cut cold vegan butter into cubes and work it into the dry ingredients until you have a mixture of coarse crumbs and pea-sized pieces. This helps create a crisp, buttery topping rather than a greasy layer.
- Chop the pecans evenly. Aim for small, bite-sized pieces so the pecans distribute throughout the topping and toast evenly.
- Cover the filling generously. Sprinkle the pecan crumble evenly over the pumpkin layer, reaching close to the edges. This ensures every serving has a good balance of creamy filling and crunchy topping.
- Bake until golden and set. The crumble should be golden brown, and the pumpkin filling should look set around the edges with only a slight jiggle in the center.
- Let it rest before serving. Allow the crisp to cool for at least 15-20 minutes after baking. This gives the filling time to firm up and makes serving easier.
- Use room-temperature cream for the maple sauce. If making the optional spiced maple sauce, bring the nondairy heavy cream to room temperature before adding it to the warm butter mixture. This helps it incorporate smoothly.
- Serve with your favorite toppings. A scoop of vegan vanilla ice cream, a dollop of vegan whipped cream, or a drizzle of the spiced maple sauce makes this dessert extra special.
what is pumpkin crisp?
Pumpkin crisp is a cozy fall dessert made with a creamy, spiced pumpkin filling and a buttery, crunchy crumble topping.
Similar to apple crisp, it skips the pie crust in favor of a sweet streusel made with flour, oats, brown sugar, and butter. The pumpkin filling has a texture reminiscent of pumpkin pie, while the crisp topping adds a delicious contrast in every bite.
It's an easy alternative to traditional pumpkin pie and is especially delicious served warm with a scoop of vegan vanilla ice cream or a drizzle of spiced maple sauce!
frequently asked questions
Yes! Replace the all-purpose flour with a measure-for-measure gluten-free flour blend, and make sure your rolled oats are certified gluten-free if needed. The texture of the filling and crumble may vary slightly depending on the flour blend you use.
You can omit the pecans and replace them with additional rolled oats for a crunchy, oat-based topping. Be sure to check the labels on your other ingredients for potential cross-contact if you're baking for someone with a severe allergy.
While the filling is supposed to be a bit soft, it needs enough time to bake and cool to set properly. Make sure the center is no longer liquid, and allow the crisp to rest for at least 15-20 minutes after baking. It will continue to firm up as it cools.
Yes, but old-fashioned rolled oats are recommended for the best texture. Quick oats create a finer, softer topping, while rolled oats provide a heartier crumble with more bite.
Absolutely! Chopped walnuts or almonds can be used in place of pecans. You can also leave the nuts out entirely and add extra oats for a nut-free version.
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how to serve
Vegan pumpkin pecan crisp is delicious served warm, when the pumpkin filling is creamy and the pecan crumble is buttery and crisp. Let it rest for 15-20 minutes after baking so the filling has time to set, then scoop it into bowls and add your favorite toppings.
- Vegan vanilla ice cream: Add a scoop of dairy-free vanilla ice cream for a classic warm-and-cold dessert combination.
- Spiced maple sauce: Drizzle the optional spiced maple sauce over each serving for extra sweetness and cozy fall flavor.
- Vegan whipped cream: Top with a dollop of coconut whipped cream or your favorite plant-based whipped topping for a lighter finish.
- A sprinkle of cinnamon: Add a light dusting of ground cinnamon just before serving for an extra touch of warmth.
storage
Room Temperature: Allow the vegan pumpkin pecan crisp to cool completely, then cover the baking dish tightly or transfer leftovers to an airtight container. Store for up to 3 days. The crumble topping may soften as it sits, but the flavors will remain delicious.
Reheating: For the best texture, reheat the crisp in an oven at 325°F until warmed through. If the topping needs a little extra crispness, leave it uncovered during reheating, keeping an eye on it to prevent over-browning. Individual portions can also be microwaved, although the topping will be softer.
Make-Ahead Tip: You can prepare the pumpkin filling and pecan crumble separately up to a day ahead. Cover and refrigerate them in separate containers, then assemble and bake when you're ready. This is a great way to save time when preparing a Thanksgiving.
If you make this recipe please tag @censoredbaker on Instagram!
Printvegan pumpkin pecan crisp
Sweet pumpkin spice filling topped with pecan crumble.
- Prep Time: 30 minutes
- Bake Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 Servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Filling
- ½ cup all purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 15 ounce can pumpkin puree
- ½ cup nondairy milk
- 2 tablespoons vegan butter, melted
- 1 teaspoon vanilla extract
For the Pecan Crumble
- 1 cup all purpose flour
- 1 cup old fashioned rolled oats
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup chopped pecans
- ¾ cup vegan butter, cut into cubes
For the Spiced Maple Sauce (Optional)
- ¼ cup vegan butter
- ¼ cup maple syrup
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon nondairy heavy cream, room temperature
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and grab a 7.5 x 10.5 inch baking dish or a 10 inch cast iron skillet. Set aside.
- Mix: Add the flour, granulated sugar, brown sugar, baking powder, spices and salt to a large mixing bowl and whisk together. Add the pumpkin puree, nondairy milk, melted vegan butter and vanilla extract to the bowl and mix until combined. Pour pumpkin filling into your baking dish.
- Crumble: Add all of the crumble topping ingredients to a large bowl. Work the butter into the dry ingredients using your hands. You want the butter to coat everything, leaving no dry ingredients.
- Bake: Sprinkle the crumble topping evenly over the pumpkin filling, pressing down lightly with your hands. Place your baking dish in the oven and bake for 50-60 minutes or until golden brown. Filling may still be slightly wobbly. This is correct. Allow to cool for 15 minutes before serving.
- Simmer: To make the optional spiced maple sauce, place the vegan butter, maple syrup, cinnamon and salt in a small saucepan. Bring mixture to a boil on the stove and reduce heat to low. Simmer for about 10 minutes or until the sauce start to thicken. Remove from heat and vigorously whisk in the nondairy heavy cream. This will emulsify the sauce.
- Serve: Serve the pumpkin crisp warm with a scoop of vanilla ice cream. Drizzle the sauce over the top of everything just before serving.
Notes
*Pumpkin crisp will keep covered at room temperature for 2 days. This is not a freezer-friendly recipe.
*Please keep in mind that the sauce will thicken more as it cools. If it thickens too much and is no longer pourable, pop it in the microwave and heat in 15 second burst, stirring after each. The sauce needs to be warm to be pourable.
more vegan pumpkin desserts
- vegan pumpkin coffee cake cookies
- vegan pumpkin cinnamon sugar donuts (baked!)
- vegan salted caramel pumpkin cake with maple frosting
- vegan pumpkin cookies with cream cheese frosting
