This dessert is a delicious alternative to pumpkin pie for Thanksgiving or other fall/winter celebrations. The simple topping is easier to make than pie crust. It can be made dairy-free if you use vegan butter and evaporated coconut milk.
This recipe could likely be doubled and baked in a 13×9 inch casserole dish. It may need a few extra minutes to bake. Jiggle the pan to make sure the pumpkin mixture is set and cook until light golden brown on top.
Pumpkin Nut Crunch
A simple alternative to pumpkin pie with a delightfully easy and crunchy topping.
Ingredients
- coconut oil or butter for greasing pan
Pumpkin Mixture
- 15 ounce can pumpkin puree
- 2/3 cup sugar
- 1/2 cup evaporated milk (evaporated coconut milk for dairy-free)
- 1 large egg
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Topping
- 1 cup all purpose flour
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup pecans, chopped
- 1/3 cup melted butter (vegan if necessary)
Instructions
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Preheat oven to 400°F. Grease an 8×8 inch square baking dish or 8 inch round cake pan.
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Beat together pumpkin, sugar, evaporated milk, egg, pumpkin pie spice, and 1/2 teaspoon salt until combined. Pour into prepared baking dish.
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In a medium bowl, whisk together flour, sugar, baking powder, and 1/2 teaspoon salt. Sprinkle evenly over the pumpkin mixture.
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Sprinkle pecans evenly over flour mixture. Carefully pour melted butter evenly over the pecans.
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Bake at 400°F for 15 minutes, then lower the temperature to 350°F. Bake another 30-40 minutes or until pumpkin is set and topping is golden brown. Cool before serving.
Recipe Notes
- If you don’t have pumpkin pie spice, combine 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- To make this recipe dairy-free, use evaporated coconut milk instead of evaporated milk and use vegan butter instead of regular butter.
