Pumpkin Pie Crisp (soy-free, nut-free)

Pumpkin crisp has the entire amazingly delicious flavors and texture of pumpkin pie without the necessity to make a crust. As a substitute, it has a crunchy streusel topping that comes together in a single bowl. Serve it warm or chilled topped with vanilla ice cream or whipped cream for a decadent fall or winter dessert.

Pumpkin pie is a quintessential fall dessert, but making pie from scratch is an entire production. This pumpkin crisp is a twist on that classic. It gives you an identical fall flavor profile with less energetic cooking time!

It is a quick, crustless pumpkin pie filling topped with a delicious, oat crumble. To take this dessert excessive, serve slices of pumpkin pie crisp with some whipped cream or vanilla ice cream on top. 

This is ideal fall dessert for any day and even for festive events! Bake it in a pleasant baking dish for a beautiful crisp on top and serve from the dish. You possibly can adjust the filling in order that it sets a bit more and it’s more like bars, or you’ll be able to keep it more like a pudding. Adjust it away as you want. 

Why You’ll Love Pumpkin Crisp

• the entire pumpkin pie flavors you’re keen on with less work to make
• velvety, pumpkin filling filled with warming fall spices
• crispy streusel topping is really easy to make! Just mix and spread, no kneading or shaping.
• soy-free and nut-free with a gluten-free option

More Delicious Pumpkin Desserts

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Pumpkin Pie Crisp

Pumpkin crisp has the entire amazingly delicious flavors and texture of pumpkin pie without the necessity to make a crust. As a substitute, it has a crunchy streusel topping that comes together in a single bowl. Serve it warm or chilled topped with vanilla ice cream or whipped cream for a decadent fall or winter dessert.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: American

Servings: 8

Calories: 187kcal

Writer: Vegan Richa

Ingredients

For the Pie Layer

• 1 1/4 cup (306.25 g) pumpkin puree
• 3 tablespoons coconut cream
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 3/4 teaspoon pumpkin pie spice
• 1 tablespoon all-purpose flour** or use a mixture of half gluten-free flour and half cornstarch
• 1/2 teaspoon vanilla extract
• pinch of salt

For the Topping

• 1/2 cup (62.5 g) all-purpose flour or use gluten-free mix of alternative
• 1/2 cup (40.54 g) old-fashioned oats
• 1/3 cup (73.33 g) brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons melted vegan butter or more, if needed

Instructions

• Line an 8×5-inch or an analogous size baking dish with parchment paper or grease it rather well. You too can use a 9×4-inch loaf pan, a cake pan, or a 6-inch forged iron dish. Preheat the oven to 365° F (185° C).

Make the pie layer.

• In a bowl, add the entire ingredients listed under the pie layer and blend until the brown sugar and all of the flour are well incorporated.

• Spread this into your baking dish and even it out with a spatula.

Make the topping.

• To a bowl, add all of the dry ingredients — that’s the flour, oats, brown sugar, cinnamon, baking powder and salt — and blend rather well.

• Melt the vegan butter and add it to the bowl, then press and blend. Initially it can feel like there is not enough butter, but keep pressing and mixing. Put your hands in there and produce the mixture together. If it is not coming together after 2-3 minutes, then add in a teaspoon or more of melted vegan butter to assist it change into more crumb-like. As soon because the mixture may be pressed right into a crumbly dough, the mixture is prepared.

• Spread this crumb everywhere in the pumpkin pie layer within the pan, then bake within the preheated oven for 30 to 35 minutes. The baking time is determined by your baking pan and the oven. You would like the highest to be nicely golden and a little bit brown on some edges.

• Remove the baking dish from the oven. You possibly can serve it immediately while it’s still warm by scooping it directly from the baking dish. Or let it cool completely, Chill for an hour or so, if you would like to slice it. It’ll be like a crustless pumpkin pie with a crumb topping. then use the parchment paper to take the pumpkin crisp out of the baking dish. Top it with vegan ice cream or vegan whipped cream.

• Store on the counter for a few hours. Refrigerate for upto 5 days. Reheat within the oven for 8-10 mins to crisp up the crumb and serve.

Notes

This recipe is nut-free and soy-free and may be made gluten-free through the use of a gluten-free mix of alternative. 
** This quantity of all purpose flour will yield somewhat set pie filling layer that you would be able to chill and slice. For less set and more pudding like layer, use 1 teaspoon all purpose flour 

Nutrition

Nutrition Facts

Pumpkin Pie Crisp

Amount Per Serving

Calories 187
Calories from Fat 54

% Each day Value*

Fat 6g9%

Saturated Fat 2g13%

Sodium 132mg6%

Potassium 155mg4%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 19g21%

Protein 2g4%

Vitamin A 6147IU123%

Vitamin C 2mg2%

Calcium 43mg4%

Iron 1mg6%

* Percent Each day Values are based on a 2000 calorie food regimen.

Ingredients and Substitutions

• pumpkin puree – That is the bottom for the pie filling.
• coconut cream – Helps thicken the mixture and adds a stunning, light coconut flavor.
• brown sugar – Gives the filling a wealthy, molasses-y flavor!
• ground spices – Cinnamon and pumpkin pie spice give this pumpkin crisp the pumpkin pie flavor you understand and love.
• flour – To thicken to pie layer and help the topping come together. You need to use a gluten-free flour mix as a substitute, if needed.
• vanilla extract – Deepens that pumpkin pie flavor!
• old-fashioned oats – Gives the topping that great, streusel texture.
• baking powder and salt – Conditions the topping, so it has an ideal texture.
• melted vegan butter – To assist the crumb topping dough come together.

Suggestions

• While you’re lining your baking pan, use strips of parchment paper in either direction, leaving a bit hanging over the perimeters to make it easy to lift the pumpkin pie crisp out after you bake and funky it. Do that in the event you are planning to take the crisp out of the pan.
• The crumb topping should form a dough. A crumbly dough, but still a dough that sticks together if you press it together.

How you can Make Pumpkin Pie Crisp

Line or grease an 8×5-inch or an analogous size baking dish with parchment paper or grease it rather well. You too can use a 9×4-inch loaf pan, a cake pan, or a 6-inch forged iron dish. Preheat the oven to 365° F (185° C). 

Make the pie layer first.

In a bowl, add the entire ingredients listed under the pie layer and blend until the brown sugar and all of the flour are well incorporated.

Spread this into your baking dish and even it out with a spatula. 

Now, make the topping. 

To a bowl, add all of the dry ingredients — that’s the flour, oats, brown sugar, cinnamon, baking powder and salt — and blend rather well. 

Melt the vegan butter and add it to the bowl, then press and blend. Initially it can feel like there isn’t enough butter, but keep pressing and mixing. Put your hands in there and produce the mixture together. If it’s not coming together after 2-3 mins, add in a teaspoon or more of melted vegan butter to assist it change into more crumb-like. As soon because the mixture may be pressed right into a crumbly dough, the mixture is prepared. 

Spread this crumb everywhere in the pumpkin pie layer within the pan, then bake within the preheated oven for 30 to 35 minutes. The baking time is determined by your baking pan and the oven. You would like the highest to be nicely golden and a little bit brown on some edges. 

Remove the baking dish from the oven, let it cool completely, after which use the parchment paper to take the pumpkin crisp out of the baking dish. For higher slices, chill within the fridge for a hour, Then slice and serve this crust less pumpkin pie with crumb topping!

You too can serve it immediately while it’s still warm by scooping it directly from the baking dish and top it with vegan ice cream or vegan whipped cream.

Continuously Asked Questions