Morning made simple

These vegan pumpkin crumbles rival traditional pumpkin pie – those who like a more flavorful crust might actually prefer this version. This flavorful crust is gluten free – made from nuts, brown sugar, coconut oil, vanilla and sea salt.


  • 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


  • 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.