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
  • 1 tablespoon coconut oil, melted
  • ¼ cup 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
  • 2 tablespoons brown sugar
  • 2 tablespoons coconut oil, melted
  • 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.



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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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