Credit: hot for food
pumpkin pie mix
plant-based whip cream, (preferably coconut)
pecans, chopped roughly
vegan butter, cold and cubed
Preheat your oven to 325°F/160°C
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.
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.
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.
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.
Sprinkle ground cinnamon or nutmeg on top, if required.
pure pumpkin puree
If you are making the homemade pumpkin pie filling, combine everything in a bowl and refrigerate until the crumble is ready.