Pumpkin Crisp | Dairy-Free
This pumpkin crisp dessert is a simple fall dessert made with a pumpkin spice streusel and a creamy pumpkin pie filling!
Servings: 8 people
Equipment
- Iron Skillet
Ingredients
Streusel
- 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
Instructions
Streusel
- 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.
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!
Notes
I served this pumpkin crisp with oatly vanilla ice cream.
Here is the full fat coconut milk
I use!
Here is the the iron skillet I have
I use!
Here is the the iron skillet I have