Dairy Free Pumpkin Pie Crumble
This dairy free pumpkin pie is the perfect healthy pumpkin dessert for the holidays—simple to make, rich in flavor, and packed with nourishing ingredients. It’s a great way to impress your family and friends while keeping your dessert table wholesome and delicious.
Ingredients
- 1 15 oz can of organic pumpkin
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/8 cup tapioca flour
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Crumble Mixture
- 1/4 cup coconut oil solid
- 4 tbsp coconut sugar
- 1/3 cup blanched almond flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup pecans chopped into small pieces
Instructions
- First make the crumble mixture. In a large mixing bowl, combine the solid coconut oil, coconut sugar, almond flour, cinnamon, and salt. Use a fork or pastry blender to mix until a crumbly texture forms. Stir in the pecans and refrigerate while preparing the filling.1/4 cup coconut oil, 4 tbsp coconut sugar, 1/3 cup blanched almond flour, 1 tsp cinnamon, 1/4 tsp salt, 3/4 cup pecans
- Preheat your oven to 350 degrees F and lightly grease a 9-inch pie plate or pie pan with coconut oil or butter if not dairy free.
- In a large bowl, whisk together the pumpkin, coconut milk, maple syrup, coconut sugar, tapioca flour, vanilla extract, spices, and salt until smooth. Then whisk in the eggs, one at a time, until just incorporated—don’t overmix!1 15 oz can of organic pumpkin, 1/4 cup pure maple syrup, 1/4 cup coconut sugar, 1/8 cup tapioca flour, 1 tsp vanilla extract, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp pumpkin pie spice, 1/4 tsp salt
- Pour the filling into the prepared pie dish and smooth the top
- Bake in the preheated oven for 30 minutes. Then remove from the oven, sprinkle the chilled crumble evenly on top, and bake for another 25–30 minutes, until the center is set and a toothpick comes out mostly clean. Cover loosely with aluminum foil if the crumble begins to brown too much.
- Let the pie cool for at least 2 hours. Serve at room temperature or slightly warm. Cover leftovers with plastic wrap and refrigerate for up to 4 days. The flavor deepens beautifully the next day!
Tried this recipe?Let us know how it was!