Pumpkin Pie Jars

Pumpkin Pie Jars Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 10 minutes


crumble & topping

1 can pumpkin pie mix

1 can Gay Lea Real Coconut Whipped Cream

2 tbsp maple syrup

1/2 C pecans

3/4 C all-purpose flour (or oatmeal for gluten-free option)

1/2 C brown sugar

1/3 C vegan butter, cold and cubed

1/2 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 puree

1/3 C maple syrup

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground all-spice

1/4 tsp vanilla powder or vanilla extract


1Preheat your oven to 325°F.

2In 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.

3If you’re making the homemade pumpkin pie filling, stir all the ingredients together in a bowl and refrigerate until the crumble is ready.

4Line 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.

5Lay 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.

6To 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.

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