Description
Like eating pumpkin pie for breakfast. I like to double up the crumble and put it on yogurt or smoothie bowls too. Vegan.
Ingredients
Scale
Pudding
- 1 cup pumpkin puree
- 1 cup unsweetened vanilla nut milk (I used cashew because I love it’s creamy texture)
- ¼ cup of California Prunes
- ¼ tsp pumpkin pie spice
- Pinch of salt (less than ⅛ of a tsp)
- 1 tbsp maple syrup
- ½ tsp vanilla
- 1 tbsp Chia seeds
- A dollop of plain or vanilla Greek yogurt or whipped cream to garnish (or dairy free substitute of choice)
Crumble
- ½ cup pecans, roughly choppped
- ½ cup almond flour
- ¼ cup California Prunes, roughly chopped
- ¼ tsp cinnamon, ground
- ⅛ tsp salt
- 1 tbsp maple syrup
- 2 tbsp coconut oil, melted
Instructions
- Preheat oven to 350F and line a baking sheet or small baking pan with parchment paper.
- Add all crumble ingredients into a medium size mixing bowl, mix with a fork to combine well and allow the coconut oil to coat all ingredients.
- Lay the crumble out in a single layer on your baking sheet or pan and place in the oven to bake for 12-15 minutes, until browned.
- Meanwhile, place all pudding ingredients (except for Greek yogurt or whipped cream) into a blender or food processor and blend until completely smooth, approx 60 seconds. * I used a Vitamix but I think any decent blender should work as there aren’t any super solid ingredients used.
- When the crumble is cooked, remove from the oven and let cool for 5-10 minutes.
- When you’re ready to serve, start by dividing half of the crumble between 4 serving dishes. Next, divide half of the pudding between the 4 dishes. Repeat with one more layer of crumble and then pudding (reserving a small amount of crumble for topping).
- Finish off with a dollop of yogurt or whipped cream and a sprinkle of the remaining crumble or a dash of cinnamon or pumpkin pie spice.
- Prep Time: 10
- Cook Time: 15
- Category: Desserts, Breakfast
- Method: Blended & Baked
- Cuisine: North American