If you are looking for a fall dessert that is a bit non-traditional but checks all the marks for fall, this is it! Soon we will all be planning our Thanksgiving meals. I like to make a big list of everything I’ll be making. Most people see Turkey as the star of the meal, but I’m there for the sides and desserts! This dessert will not just be absolutely delicious, but when you make one of my Thanksgiving desserts it will be healthier! This Pumpkin Crisp will be no different. I made this pumpkin crisp dessert dairy-free replacing the butter with healthy coconut oil, and using non-GMO corn starch to thicken the pumpkin center. It turned out perfect. And who doesn’t like a warm dessert that served with ice cream?
Pumpkin Crisp is perfect for Thanksgiving
This pumpkin dessert is super easy to make! You can make it in any baking dish you would like, but I like to make it in an old-fashioned iron skillet. It just gives it a nice rustic feel to it and my husband says everything tastes better in an iron skillet. If you don’t have an iron skillet, you can bake this in your favorite oven-safe baking dish.
I love that this dessert is so easy to whip up. You just have the crumble which is pressed into the the bottom, then the pumpkin center, and more crumble on top. Simple. So good, you’ll be sad when it’s gone!
Can I make this with dairy?
If all you have is dairy on hand you can replace dairy with the non-dairy items. You can use butter in place of the coconut oil, and a couple of eggs in place of the corn starch. I’m not sure about you, but I use a massive amount of butter at Thanksgiving and this dessert lightens things up a bit. Don’t worry, if you decide to use coconut oil, you won’t miss the butter! This vegan pumpkin crisp is so yummy!
Can pumpkin crisp be made ahead of time?
To make this the day before, mix up the crisp than the pumpkin mixture. Press half of the crisp mixture into the bottom of the baking dish or iron skillet. Cover the rest of the crisp topping and also cover the pumpkin mix. When you’re ready to bake the pumpkin crisp pour the pumpkin mixture over the pressed in crust and top with the remaining crisp mixture. Bake.
Are you looking for other pumpkin recipes?
Check these out!
Pumpkin Crisp | Dairy-Free
- Iron Skillet
- 2 ¼ cup oats I used old fashioned
- 1 teaspoon baking powder
- 1 cup unbleached flour
- ½ teaspoon Pink Salt or sea salt
- 2 tsp pumpkin pie spice
- 1 cup brown sugar
- 2 tablespoon maple syrup or molasses
- ½ cup refined coconut oil softened or melted
- 2 teaspoon vanilla extract
- 1 cup walnuts or pecans optional
Pumpkin Pie Filling
- 1 can pure pumpkin 15 oz
- 4 tablespoon corn starch
- ¾ cup full-fat coconut milk from a can
- 2 teaspoon pumpkin pie spice
- ½ teaspoon pink salt or sea salt
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- Preheat the oven to 375.
- In a medium-size mixing bowl measure in oats, flour, baking powder, sugar, salt, pumpkin pie spice, and nuts. Mix well with a wooden spoon.
- Mix in melted or softened coconut oil, maple syrup (or molasses), and vanilla extract until there are no dry pieces left.
- With your fingers or a spoon press half of the mixture into the bottom of the iron skillet or baking dish. Set the rest of the streusel to the side while you make the pumpkin filling.
- In a medium bowl measure in 1 can of pumpkin.
- Whisk in the corn starch and spices.
- Open up a can of full-fat coconut milk and mix it a little to break up the coconut cream at the top of the can. Whisk in ¾ cup of the coconut milk then the sugar and vanilla.
- Pour this mixture over the streusel you pressed in the bottom of the pan.
- Top with remianing streusel.
- Bake at 375 for 35-45 minutes.
- Serve warm with vanilla ice cream or whipped topping!
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