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