One of my favorite things about fall and the holidays is homemade pumpkin pie. This gluten free vegan pumpkin dessert is a variation of pumpkin pie is perfect for your next fall or holiday get together. This pumpkin recipe was inspired by Taste of Home’s Great Pumpkin Dessert recipe from 2000 Quick Cooking’s Annual Recipe cookbook. This version of the Great Pumpkin Dessert recipe is gluten free, dairy free, egg free, nut free and vegan. It is almost a crisp dessert of sorts, just not made with the typical fruit filling. This is a recipe everyone in the family can enjoy. Next time you need to take a dessert to a fall gathering why not whip up a gluten free vegan pumpkin dessert. It is a dessert that everyone can and will enjoy. Make some today and enjoy!
Gluten Free Vegan Pumpkin Dessert
- Pumpkin - 15 oz. can or fresh
- Non-dairy milk - 1 1/2 c.
- Granulated sugar - 1 c.
- Pumpkin Pie Spice - 2 tsp.
- GInger, fresh grated - 2 tsp. or 1 tsp powdered
- GF All-Purpose Flour Blend - 1 1/4 c.
- Granulated sugar - 2/3 c.
- GF rolled oats - 1 c.
- Coconut oil, melted - 3/4 c.
Preheat over to 350. Grease a 9x13 inch pan.
In medium bowl combine the first 6 ingredients. Pour into a greased 9×13 inch pan. Combine gf all-purpose flour mix and 2/3 c. sugar then sprinkle over the top of the filling. Then sprinkle the oats on top of that. Drizzle the melted coconut oil over the top of the dessert. Bake @ 350 for about one hour. Allow to cool and serve with a scoop of your favorite non-dairy vanilla ice cream. Enjoy!!!