fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Two jars filled with Deconstructed Pumpkin Pie on a counter with a white kitchen towel and a jar of granola and pumpkins in the background. Ingredients include pumpkin, nut milk, prunes, maple syrup, vanilla.

Deconstructed Pumpkin Pie with Pecan Prune Crumble

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Like eating pumpkin pie for breakfast. I like to double up the crumble and put it on yogurt or smoothie bowls too. Vegan.




  • 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) 


  • 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


  1. Preheat oven to 350F and line a baking sheet or small baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. When the crumble is cooked, remove from the oven and let cool for 5-10 minutes.
  6. 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).
  7. 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