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vegan pumpkin pecan crisp

Pumpkin crisp in a martini glass topped with a scoop of vanilla ice cream.
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Sweet pumpkin spice filling topped with pecan crumble.

Ingredients

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For the Filling

  • 1/2 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 15 ounce can pumpkin puree
  • 1/2 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
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 3/4 cup vegan butter, cut into cubes

For the Spiced Maple Sauce (Optional)

  • 1/4 cup vegan butter
  • 1/4 cup maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon nondairy heavy cream, room temperature

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve: Serve the pumpkin crisp warm with a scoop of vanilla ice cream. Drizzle the sauce over the top of everything just before serving.

Equipment

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.

Find it online: https://censoredbaker.com/vegan-pumpkin-pecan-crisp/

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