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GF, VEGAN (Nut free options)

Aimee Fuhrman


1 15 oz. can pumpkin

1 c. coconut cream (or 3/4 c. full fat canned coconut milk)

1/2 c. brown sugar (or coconut sugar--go scant if using)

2 tsp. pumpkin pie spice *

1/2 tsp. vanilla

3 Tbsp. cornstarch (add 1/2 Tbsp. extra if using coconut milk instead of coconut cream)

dash of salt (opt.)

*If you don't have pumpkin pie spice, you can make your own with 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. ginger, 1/8 tsp. cloves, 1/8 tsp. allspice


3/4 c. melted coconut oil

1/2 c. brown sugar or maple syrup

1/2 tsp. cinnamon

1 c. rolled oats

3/8 c. oat flour (can be made by blending some rolled oats in the blender or food processor until it resembles coarse flour)

1 c. GF flour blend

1/8 c. almond or flax meal (if you don't have either of these, just up the oat flour by 1/8 c. and the oil by 1 Tbsp.)

Combine all ingredients for the filling, blending well. Pour into a greased cast iron skillet or a square baking dish. Combine the dry ingredients for the topping. Stir in the melted oil (and syrup if using instead of sugar) until mixture is moist and crumbly. Sprinkle over the filling. Bake at 350 F for 35-40 mins. or until topping looks golden brown. Let sit for 45-60 mins. before serving to allow pumpkin mixture to set up.

Top with vegan whipped topping or vegan vanilla ice cream.

Serves 8

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