pumpkin pie jars | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2014/10/06/pumpkin-pie-jars/

So you’ve finished making a magnificent Thanksgiving feast. Maybe you went all out and did it vegan-style with a cauliflower roast, green bean casserole, and of course some taters! Do you seriously have time to worry about dessert too?! I know, you’re saying “ain’t nobody got time for that!” and that’s why people often just serve store bought pumpkin and apple pies. If apple pie is your go-to, make my super easy apple crumble recipe instead. But you definitely have 10 minutes to make these super awesome homemade pumpkin pie jars that will impress everyone… yes, you do!

All you need is a can of pumpkin pie mix, a can of vegan whipped coconut cream, and 10 minutes to bake a very simple, easy crumble topping. A child could make this dessert, so you have no excuse! Pumpkin pie jars will be a hit with everyone at your dinner table. This recipe makes 4 servings, so make sure to double or triple the recipe depending on how many guests with sweet tooths you’re accommodating for!

There’s a chance this delicious recipe might send you into a pumpkin craze. If so, don’t stress! I’ve got recipes for muffins, pancakes, and scones, and that’s just for starters. Let’s make the most of autumn while it lasts!

pumpkin pie jars

This is a perfect pumpkin party dessert you can make in 10 minutes flat.

Ingredients

crumble & topping

1 can pumpkin pie mix1 can Gay Lea Real Coconut Whipped Cream2 tbsp maple syrup1/2 C pecans3/4 C all-purpose flour (or oatmeal for gluten-free option)1/2 C brown sugar1/3 C vegan butter, cold and cubed1/2 tsp ground cinnamon

pumpkin pie filling (make this if you’re not using a ready-made can of pumpkin pie filling)

1 can pure pumpkin puree1/3 C maple syrup1 tsp ground cinnamon1/2 tsp ground nutmeg1/2 tsp ground all-spice1/4 tsp vanilla powder or vanilla extract

Instructions

Preheat your oven to 325°F.In a mixing bowl, whisk together pumpkin pie mix with 2 cups of coconut whipped cream and maple syrup. Chill in the fridge until the crumble is ready.If you’re making the homemade pumpkin pie filling, stir all the ingredients together in a bowl and refrigerate until the crumble is ready.Line a baking sheet with parchment paper. Roughly chop pecans and combine them with all-purpose flour, brown sugar, cinnamon, and cold vegan butter. Use your hands to combine and crumble the mixture until it’s sticking together.Lay it out evenly on the parchment lined baking sheet and bake for 8 to 10 minutes. Watch closely, as it can burn easily. Allow the crumble to cool before assembling the dessert.To assemble, add some of the chilled pumpkin mixture to the bottom of your serving jars/glasses, then add a layer of crumble, then a layer of coconut whipped cream, then pumpkin, crumble, and top with coconut whipped cream. Sprinkle cinnamon or nutmeg on top, if desired.

Notes

It’s optional to combine the coconut whip with the pumpkin pie filling. It makes it creamier and sweeter, but also tastes just as good if you keep them separate. For this recipe I used

pumpkin, which is great! You could also prepare these in the morning and keep them refrigerated until ready to serve. If you want to make homemade coconut whip, try

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