Vegan Pumpkin Pie Crumble

Ingredients

• 1 ½ cans (23oz) pumpkin puree
• ½ cup Unsweetened Plain Cashewmilk Yogurt
• 3 tablespoons coconut oil, melted
• ¼ cup plus two tablespoons brown sugar
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 ½ tablespoons pumpkin spice mix
• ½ teaspoons salt
• 2 ½ tablespoons cornstarch or arrowroot powder
• ½ cup walnuts
• ½ cup pecans
• ½ cup almond flour
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Prep

• Preheat the oven to 350 degrees.
• Start with the pumpkin filling. Mix the pumpkin puree, Unsweetened Plain Cashewmilk Yogurt, 1 tablespoon melted coconut oil, ¼ cup brown sugar, maple syrup, vanilla extract, pumpkin spice mix, ½ teaspoons salt, and cornstarch or arrowroot powder.  Mix all the ingredients until smooth and divide evenly in four 8oz soufflé dishes. Bake for 20 min.
• Meanwhile, prepare the crumble. Chop the nuts roughly and combine with the almond flour, 2 tablespoons sugar, vanilla extract, salt and 2 tablespoons coconut oil.
• Take the pumpkin mixture out of the oven, spread the crumble (without compressing) evenly over the six dishes and bake for an additional 20-30 minutes, until golden brown.

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