Pumpkin Pie Jars

SERVES 4PREP 10mCOOK 20m

Credit: hot for food

crumble & topping

1can

pumpkin pie mix

1can

plant-based whip cream, (preferably coconut)

2tablespoons

maple syrup

1⁄2cup

pecans, chopped roughly

3⁄4cup

all-purpose flour

1⁄2cup

brown sugar

1⁄3cup

vegan butter, cold and cubed

1⁄2teaspoon

ground cinnamon

  1. Preheat your oven to 325°F/160°C

  2. In a mixing bowl, whisk together the pumpkin pie mix, 2 cups of plant-based whip cream and maple syrup and chill in the refrigerator until the crumble is ready.

  3. Use a parchment paper and line a baking sheet. Combine the pecans with the all-purpose flour, brown sugar, ground cinnamon and vegan butter. Using your hands combine and crumble the mixture until it starts sticking together.


  4. Spread the crumble on the lined baking sheet and bake for 8-10 minutes. Ensure to watch it closely as it tends to burn easily. Allow the crumble to cool prior to assembling the dessert.


  5. To assemble, place some of the chilled pumpkin mixture into the bottom of your jars/glasses. Place a layer of crumble, then a layer of coconut whipped cream, then pumpkin, crumble and top up with coconut whipped cream.

  6. Sprinkle ground cinnamon or nutmeg on top, if required.

pumpkin pie filling

1can

pure pumpkin puree

1⁄3cup

maple syrup

1teaspoon

ground cinnamon

1⁄2teaspoon

ground nutmeg

1⁄2teaspoon

ground all-spice

1⁄4teaspoon

vanilla powder

  1. If you are making the homemade pumpkin pie filling, combine everything in a bowl and refrigerate until the crumble is ready.