Easy Pumpkin Pecan Crumble {Vegan, Gluten-Free}
Dive into fall with this Pumpkin Pecan Crumble recipe! Made with classic fall flavors this dairy-free, gluten-free, and vegan pecan crumble recipe is perfect for Sunday night dinner or something more formal.
Fall flavors around the house are always comforting and what better way to bring them out than with a pumpkin pecan dish? This crumble cooking in the oven gives your house a delicious and indulgent scent that will have you drooling and counting down the minutes for it to be ready.
How Is the Pumpkin Crumble Sweetened?
Instead of using traditional, processed sugars for this easy pumpkin crumble, this recipe uses a combo of coconut sugar and coconut syrup.
Coconut syrup is similar to maple syrup in the way that it’s processed but it’s a bit thicker. It has a sweet, caramel-like flavor and works on everything from healthy dessert recipes to top your ice cream!
Coconut sugar is similar to brown sugar but has all the natural goodness of coconut water. This is why this pumpkin crumble recipe makes a healthier alternative to the traditional.
What to Pair with The Pumpkin Pecan Crumble Recipe
While this easy crumble recipe is delicious all on its own, for a more formal gathering like Thanksgiving you may want to step it up a notch.
Top this pumpkin pecan crumble recipe with:
- Your favorite (dairy-free) ice cream
- Homemade coconut whip cream
And of course, on top of the ice cream or whip, drizzle just a tiny bit more of the coconut syrup for optimal indulgence.
More pumpkin recipes to fall in love with:
- Nourishing Pumpkin Custard Pie
- Baked Pumpkin & Apple Quinoa Salad
- Pumpkin, Coconut, & Cacao Butter Truffles
- Mini Keto Pumpkin Breads {Gluten-Free}
- 1cup pumpkincanned
- 1tsp pumpkin pie spice
- 1tsp vanilla extract
- 1/4cup Wildly Organic Coconut Milk Powder
- 1/4cup Wildly Organic Coconut Syrup
- 1/2cup Wildly Organic Coconut Sugar
- 1/8cup Wildly Organic Coconut Flour
- 1cup oats
- 1cup Wildly Organic Texas Pecans
- 1/2tsp cinnamon
- 1/4cup Wildly Organic Almond Butter
- 1/8cup Wildly Organic Coconut Syrup
- 1tsb Wildly Organic Coconut Syrup
- 2tbs Wildly Organic Coconut Oil
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Preheat oven to 350F. In a large bowl, mix together all the ingredients for the pumpkin filling. Take time to make sure no clumps remain. let sit for 3-5 minutes.
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Spray an 8x8 baking dish with a non-stick baking spray and pour in the pumpkin mixture. Use a spatula to even it out. Bake for 25 minutes.
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While the filling is baking, begin making the crumble topping. Heat the coconut oil until melted.
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Whisk together the coconut oil, almond butter, and coconut syrup until smooth.
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In a food processor, pulse the pecans. You want them in small pieces and partially ground but to still have texture. Mix the pecans, oats, and cinnamon together.
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Pour the coconut oil mixture into the oats mixture and stir well until everything is coated.
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When the 25-minute timer goes off, top the pumpkin filling with the crumble and place it back in the oven for 20-22 minutes. Then, switch the oven to broil for 2 more minutes.
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Remove from the oven and let sit for five minutes to cool. Divide into bowls and top with your favorite ice cream or coconut whip cream!
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Shelby Stover
Wildly Organic is an independent source for wholesome, organic foods and natural, raw foods and ingredients, the building blocks of a healthy life.