plant based, oil free, dairy free, vegan, gluten free option

Many years ago my friend brought a dessert like this to a halloween party at my house and then from then on I made it every year. I changed it a few times over the years and my brother David started making it for family gatherings as i lived out of state for 10 years. He also made some different versions as well. Once I became 100% plant based several years ago, I made some more revisions with only plant based ingredients. Its one of my favorite fall desserts. I revised my original recipe for the pumpkin filling and i used Vegan Yellow cake recipe from Vegan Richa for the topping.

Filling Ingredients:

29 ounce can of pumpkin puree

1 12 ounce can coconut milk

3 Tablespoons flax + 9 tablespoons water or other egg replacement

1 cup coconut sugar or organic unrefined sugar

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

Mix all of the filling ingredients together and pour into 9×13.

Topping ingredients:

1 1/2 cups flour (I used sprouted whole wheat flour) you could also sub a GF flour or oat flour

2 tablespoons cornstarch or arrowroot powder

1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup coconut sugar plus 1/4 cup pure maple syrup

1/2 cup nut butter plus 1/4 cup almond milk OR 3/4 cup coconut cream

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Mix all of the topping ingredients together and drop by spoonfulls on top of the pumpkin filling. Sprinkle nuts (optional) on top of the topping. Bake 1 hour at 350. Serve with coconut whip cream.