So you've finished making a magnificent Thanksgiving feast. Maybe you went all out and did it vegan-style with a cauliflower roast, green bean casserole, and of course some taters! Do you seriously have time to worry about dessert too?! I know, you're saying "ain't nobody got time for that!" and that's why people often just serve store bought pumpkin and apple pies. If apple pie is your go-to, make my super easy apple crumble recipe instead. But you definitely have 10 minutes to make these super awesome homemade pumpkin pie jars that will impress everyone... yes, you do!
All you need is a can of pumpkin pie mix, a can of vegan whipped coconut cream, and 10 minutes to bake a very simple, easy crumble topping. A child could make this dessert, so you have no excuse! Pumpkin pie jars will be a hit with everyone at your dinner table. This recipe makes 4 servings, so make sure to double or triple the recipe depending on how many guests with sweet tooths you're accommodating for!
There's a chance this delicious recipe might send you into a pumpkin craze. If so, don't stress! I've got recipes for muffins, pancakes, and scones, and that's just for starters. Let's make the most of autumn while it lasts!
pumpkin pie jars
Ingredients
crumble & topping
- 1 can pumpkin pie mix
- 1 can Gay Lea Real Coconut Whipped Cream
- 2 tablespoon maple syrup
- ½ C pecans
- ¾ C all-purpose flour (or oatmeal for gluten-free option)
- ½ C brown sugar
- ⅓ C vegan butter, cold and cubed
- ½ teaspoon ground cinnamon
pumpkin pie filling (make this if you're not using a ready-made can of pumpkin pie filling)
- 1 can pure pumpkin puree
- ⅓ C maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground all-spice
- ¼ teaspoon vanilla powder or vanilla extract
Instructions
- Preheat your oven to 325°F.
- In a mixing bowl, whisk together pumpkin pie mix with 2 cups of coconut whipped cream and maple syrup. Chill in the fridge until the crumble is ready.
- If you're making the homemade pumpkin pie filling, stir all the ingredients together in a bowl and refrigerate until the crumble is ready.
- Line a baking sheet with parchment paper. Roughly chop pecans and combine them with all-purpose flour, brown sugar, cinnamon, and cold vegan butter. Use your hands to combine and crumble the mixture until it's sticking together.
- Lay it out evenly on the parchment lined baking sheet and bake for 8 to 10 minutes. Watch closely, as it can burn easily. Allow the crumble to cool before assembling the dessert.
- To assemble, add some of the chilled pumpkin mixture to the bottom of your serving jars/glasses, then add a layer of crumble, then a layer of coconut whipped cream, then pumpkin, crumble, and top with coconut whipped cream. Sprinkle cinnamon or nutmeg on top, if desired.
Milly
Hey. I just made your pumpkin pie jars. I feel like I'm in a happy creamy-sugary coma. So delicious! Unfortunately my whip was not cold enough. But still great. What should I do with the leftover coconut watery bit....?....
Lauren Toyota
we throw it in smoothies or in curries. usually we just mix it in with another can we're using for a curry or a sauce.
Mary N.
Made these the other night as a test before Thanksgiving day. LOVED. It was the easiest vegan pumpkin pie recipe I could find and it suited my taste buds perfectly with all the layers. Thanks!
Tas
Hi, cannot wait to make these - thank you! Just wondering would making it the night before work or does the crumble become soggy? Thanks!