Vegan Pumpkin Crisp
An easy and comforting pumpkin recipe perfect for sweater weather!
Fall is officially here!!! Well, I guess it technically starts next week...But it is definitely feeling like fall in Vancouver! Leaves are changing color, we are back to daily rain, the cozy sweaters are coming out, and we are ready for everything to be pumpkin flavored!
Since I am a teacher, summer is automatically my favorite season. However, I completely and fully understand everyone who favors fall. Fall is my favorite time of year to go camping. I honestly wish part of my two months off work included some of fall because I just want to constantly be in the mountains this time of year. My husband and I sitting by a campfire, immersed in the colors of the changing forest, munching on our S'more Muffins, and with a cup of hot coffee is one hundred percent my happy place.
This Vegan Pumpkin Crisp is the absolute best fall dessert ever! The soft texture of the pumpkin mixed with the crunch of the topping is a perfect combination, then top it with creamy vanilla ice cream and every single bite will taste like autumn bliss. When the crisp is baking in the oven, your home will smell better than any fall scented candle you could ever buy; and trust me that means something coming from me because I LOVE fall scented candles.
Looking for other perfect fall treats? Check these ones out!
Vegan Pumpkin Crisp
Serves: 4 - 6 people
Prep time: 10 minutes
Bake time: approximately 40 - 45 minutes
Author: Kitchen Potatoes
· 1 large can pure pumpkin puree (796 ml)
· ½ cup non-dairy milk
· ¾ cup granulated sugar
· ⅓ cup corn starch
· 2 tsp pumpkin pie spice
· 1 tsp vanilla
· ¾ cup all-purpose flour
· ½ cup quick oats
· ¾ cup brown sugar
· ¼ tsp salt
· ¾ cup vegan butter, melted
· vegan vanilla ice cream or whipped coconut topping
Preheat oven to 350°F.
In a large bowl, whisk together all the pumpkin filling ingredients and transfer to a 9" x 9" baking dish.
In a medium bowl, combine flour, oats, brown sugar, and salt. Add melted vegan butter and whisk thoroughly.
Evenly sprinkle crisp topping mixture on top of your pumpkin filling.
Bake for 40-45 minutes or until evenly browned, with the crisp topping slightly hardened.
Once baked, remove from oven and allow to cool for approximately 10 minutes. Serve either warm or chilled with vegan vanilla ice cream or whipped coconut topping. Enjoy!