Simple, quick and filled with Fall flavors, this vegan, gluten free Pumpkin Pie Crumble is a delicious dessert to make as the weather turns cooler!
Pumpkins are one of my favorite things about autumn weather, and pumpkin recipes are almost always one my mind this time of year. The combination of pumpkin and cinnamon has to be one of the best flavors created!
Yet, some people are not a fan of pumpkin. However, this vegan, gluten free Pumpkin Pie Crumble has won some individuals over to the pumpkin side because of its delicious cinnamon flavor and excellent crumble texture! So, if you are not a fan of the pumpkin flavor, especially pumpkin pie, give this recipe a try before you decide against it!
I love this vegan, gluten free Pumpkin Pie Crumble because it comes together in less than an hour, and it is absolutely delicious served warm or cold! If you can wait until the day after the Pumpkin Pie crumble has been baked and it has chilled in the refrigerator overnight, you will be in for quite the treat because the flavors will have combined to perfection, the crumble hardened, and the pumpkin pie filling thickened to a mousse like consistency. Trust me, it is worth the wait!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1.5 cups rolled oats, gluten free if needed
- ½ cup hazelnut meal (can substitute with almond meal)
- 1 cup coconut sugar
- ¼ tsp salt
- 1 Tbsp ground cinnamon
- 2 Tbsp almond butter
- ¾ cup solid coconut oil
- ½ cup cinnamon applesauce
- ½ cup pumpkin puree (NOT pumpkin pie filling)
- 1 Tbsp cinnamon
- ½ tsp ground allspice
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1 Tbsp chia seeds
- Preheat the oven to 400˚F and prepare a square baking pan, I used an 8"x8" glass casserole dish, by rubbing it with coconut oil.
- In a large bowl, prepare the crumble. First, whisk together the rolled oats, coconut sugar, hazelnut meal, salt, and cinnamon.
- Next, cut in the almond meal and the coconut oil.
- Pour ⅔ of the crumble mixture into the prepared pan and using a spatula, firmly press the crumble down into the pas to form a crust.
- Bake the packed down crumble layer for 15 minutes.
- While the crumble crust is baking, prepare the filling in a medium size bowl. First, whisk together the applesauce, pumpkin puree, cinnamon, allspice, ginger, and cloves.
- Add the chia seeds to the pumpkin mixture last and let the mixture thicken while the crust finishes baking.
- When the crust has finished baking, remove the pan from the oven and spread the pumpkin filling over the crust.
- Then, evenly sprinkle the remaining ⅓ crumble mixture over the pumpkin filling and gently pack the crumble down so that it forms a topping that will stick together.
- Return the Pumpkin Pie Crumble to the oven and bake another 20-25 minutes or until the topping has browned and the crumble is bubbling.
- Remove the crumble from the oven and cool 30 minutes before serving warm. Alternatively, let the crumble cool to room temperature and then refrigerate until cool in order to serve cold. Both versions are super yummy!
- Store any leftovers in the refrigerator.