In a few short weeks, we will be gathering around the table for Thanksgiving. Why not get a head start on a tasty holiday dessert to try out this year? My vegan Pumpkin Crisp recipe is sure to please!
- 1 (15-oz.) canned pumpkin purée
- 1 cup granulated sugar
- 3 vegan egg replacers (just egg or flax/chia egg – 1 tablespoon ground flax/chia mixed with 2 tablespoons warm water)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2/3 cup vegan heavy cream
- 2 cups all-purpose flour (gluten free if desired)
- 1 1/2 cups granulated sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons vegan butter, melted
Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
In a large bowl, whisk together pumpkin, sugar, vegan eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. (Can also beat with a hand mixer until crumbly if needed).
Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
Bake until the filling is set and the top is golden brown, 40 to 45 minutes.
Let cool for 10 minutes, then serve warm and a la mode with vegan Vanilla Ice Cream or vegan whipped topping.
3 comments
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Great recipe! Thank you so much for sharing this with us. I definitely will try it.
Wow! Many thanks for your recipe and the true pictures from the ready plate. At the beginning, when I saw the article title, I thought I would have to accomplish it with strength even if I wanted to attempt it. This means it certainly didn’t appear to me to be particularly delicious. But when I began to read and saw the picturesI knew it had to be quite delicious. I think I will fall in love with this dish as soon as I make it. An enormous benefit is that the meals are nutritious.