Vegan Pumpkin Treat (Printable Version)

Creamy pumpkin combined with warming spices and a crunchy oat-nut topping for a comforting vegan dessert.

# What You'll Need:

→ Pumpkin Base

01 - 2 cups canned pumpkin purée, unsweetened
02 - 1/2 cup maple syrup
03 - 1/2 cup unsweetened almond milk
04 - 2 tablespoons cornstarch
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 teaspoon ground cloves
09 - 1 pinch salt
10 - 1 teaspoon pure vanilla extract

→ Oat-Nut Topping

11 - 3/4 cup rolled oats
12 - 1/2 cup chopped pecans or walnuts
13 - 1/4 cup almond flour
14 - 3 tablespoons coconut oil, melted
15 - 2 tablespoons coconut sugar or brown sugar
16 - 1/4 teaspoon ground cinnamon
17 - 1 pinch salt

# How To Make:

01 - Preheat oven to 350°F. Lightly grease a 9-inch baking dish with cooking spray or a small amount of oil.
02 - Whisk together pumpkin purée, maple syrup, almond milk, cornstarch, cinnamon, nutmeg, ginger, cloves, salt, and vanilla in a large bowl until completely smooth and no lumps remain.
03 - Pour the pumpkin mixture into the prepared baking dish, using a spatula to spread evenly and smooth the surface.
04 - Combine rolled oats, chopped nuts, almond flour, melted coconut oil, coconut sugar, cinnamon, and salt in a separate bowl. Mix with a fork or fingers until evenly moistened and crumbly.
05 - Sprinkle the oat-nut mixture evenly over the pumpkin base, covering the entire surface.
06 - Bake for 30 minutes until the topping is golden brown and the pumpkin filling is set around the edges but still slightly jiggly in the center.
07 - Let cool for at least 15 minutes to allow the filling to set. Serve warm or refrigerate for a chilled dessert.

# Expert Advice:

01 -
  • The crisp, nutty topping creates this incredible texture contrast against the silky pumpkin base that makes every bite interesting
  • It comes together in about fifteen minutes of actual hands on time but tastes like you spent much longer on it
  • The spices hit just the right warming notes without overwhelming the natural pumpkin flavor
02 -
  • Skip cutting into this before it has cooled sufficiently or you will end up with a delicious but messy pudding situation instead of neat slices
  • The cornstarch needs to be fully whisked into the cold liquid before baking or you will end up with weird gelatinous pockets in your finished dish
  • If your topping seems too wet add a tablespoon more almond flour and if it's too dry add another teaspoon of melted coconut oil
03 -
  • Toast your oats and nuts in a dry pan for five minutes before adding them to the topping mixture for extra depth
  • Add a tablespoon of bourbon or rum to the pumpkin mixture for an adult version that feels incredibly special

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