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pumpkin pie jars

After your through making a magnificent thanksgiving feast, do you seriously have time to worry about dessert too?! I know, you’re saying “ain’t nobody got time for that!” And often people just serve store bought pumpkin and apple pies. But you definitely have 10 minutes to make a super awesome homemade creation 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!

 

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pumpkin pie jars

this is a perfect pumpkin party dessert you can make in 10 minutes flat.

Course Dessert
Cuisine American
Keyword pumpkin, pumpkin pie, pumpkin pie jars, vegan pumpkin pie
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 x 250 ml jars
Author Lauren Toyota

Ingredients

crumble & topping

  • 1 can pumpkin pie mix
  • 1 can gay lea real coconut whipped cream
  • 2 tbsp maple syrup
  • 1/2 C pecans
  • 3/4 C all-purpose flour (or oatmeal for gluten-free option)
  • 1/2 C brown sugar
  • 1/3 C vegan butter, cold and cubed
  • 1/2 tsp 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
  • 1/3 C maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground all-spice
  • 1/4 tsp vanilla powder or vanilla extract

Instructions

  1. Preheat your oven to 325°F.

  2. 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.
  3. Or if you're making the homemade pumpkin pie filling, then stir all the ingredients together in a bowl and refrigerate until the crumble is ready.
  4. Line a baking sheet with parchment paper. Roughly chop pecans and in a mixing bowl combine them with all-purpose flour, brown sugar, cinnamon, and cold vegan butter. Just use your hands to combine and crumble the mixture until it's sticking together.
  5. 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.

  6. 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. 

Recipe Notes

hot top:  it's optional to combine the coconut whip with the pumpkin pie filling. It makes it creamier and sweeter, but also tastes just as good if you keep them separate. For this recipe I used farmer's market organic brand pumpkin, which is great! You could also prepare these in the morning and keep them refrigerated until ready to serve. If you want to make homemade coconut whip try this recipe.

4 comments

  • Milly 3 years ago

    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 3 years ago

      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. 2 years ago

    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 2 years ago

    Hi, cannot wait to make these – thank you! Just wondering would making it the night before work or does the crumble become soggy? Thanks!

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