Gluten, Wheat, and Dairy-Free Pumpkin Crumble Recipe

     A delicious pumpkin crumble recipe just in time for the holidays!  Easier than pie since it has no crust to roll out and perfect for those with dietary needs such as myself.

{Please note that this recipe does contain eggs, oats and flour made from nuts.  It will accommodate those following a gluten, wheat, & dairy-free diet.}


  >> 1 15oz can of pumpkin
  >> 1 cup coconut milk, canned
  >> 1/2 cup vanilla almond milk, unsweetened
  >> 2 large eggs
  >> 3/4 cup packed brown sugar
  >> 1 tsp pumpkin pie spice blend
  >> 1/4 tsp salt


  >> 1 cup almond flour
  >> 1/2 cup Smart Balance or other non-dairy butter substitute
  >> 1/2 cup brown sugar
  >> 1 tsp cinnamon
  >> 1/4 cup gluten-free oats (optional)


Preheat oven to 375 F.

Mix together pumpkin, coconut milk, almond milk, eggs, brown sugar, pumpkin pie spice blend & salt, then pour into a greased 9 x 9" pan.

Combine topping ingredients and sprinkle over top of pumpkin pie mixture.

Bake pie in middle of oven for 45 to 50 minutes, or until filling is set.

Transfer to rack and allow to cool completely.


h. rae

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