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5 from 1 vote

Pumpkin Pie Crumble

The BEST Pumpkin Pie Crisp you have ever had just got a makeover! Gluten free and dairy free during the holidays can be delicious using plant based butter, almond milk, and a gluten free flour blend. This recipe is easy and healthy with a cinnamon streusel perfect for fall. The Thanksgiving dinner table needs this clean eating crumble along with vegan ice cream and Cool Whip. This from scratch dessert can use fresh homemade pumpkin or real canned puree.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert, Vegetarian
Cuisine: All American
Keyword: allergen friendly, breakfast, crisp, crumble, dairy free, dessert, gluten free, holidays, pumpkin pie, pumpkin spice, thanksgiving
Servings: 8
Calories: 420kcal
Cost: $10.00


  • bowl
  • cast iron skillet
  • glass baking dish


Pumpkin Filling

  • 15 oz pumpkin puree canned or fresh
  • 1 cup coconut sugar
  • 3 large eggs
  • 2 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 2 tsp vanilla extract
  • 1/3 cup plain unsweetened almond milk

Crumble Topping

  • 1 1/2 cups gluten free flour blend
  • 1 cup coconut sugar
  • 2 tsp cinnamon
  • 1/4 tsp sea salt
  • 8 Tbsp plant based butter melted

Toppings (optional)

  • vanilla bean ice cream dairy free
  • Cool Whip


  • Preheat oven to 375°F. Spray a 10 inch cast iron skillet or a medium casserole dish with non-stick cooking spray. Set aside.
  • In a large bowl, whisk together all pumpkin filling ingredients- pumpkin puree, coconut sugar, eggs, pumpkin pie spice, salt, vanilla extract, and almond milk. Pour filling into your greased baking dish.
  • In a medium bowl, mix the topping ingredients until combined- flour, sugar, cinnamon, and salt. Add melted butter and stir until mixture is crumbly. Carefully spread crumble topping over the pumpkin filling.
  • Bake 45 minutes or until the filling is set and the top is golden brown.
  • Let cool for 15 minutes, then serve with optional toppings like dairy free ice cream or Cool Whip.
  • Store leftovers in the fridge.


This recipe was inspired by Jessica Segarra's recipe at Dixie Crystals
For photo purposes, I used a very small cast iron skillet. If you choose to do this for your entire recipe you will need at least 4 very small cast iron skillets. Each skillet serves 2 people.