Delicious Eats

Pumpkin Crumble Stacks

This recipe uses homemade coconut whip. If you’re in Canada, try Gay Lea brand coconut whipped cream. It’s widely available in grocery stores, and it’s vegan!


1 can pumpkin pie mix (farmer’s market organic brand is great!)

1 can (2 C + layers & topping) 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

1/2 tsp cinnamon

For Coconut Whip

1 can coconut cream, refrigerated overnight

1/2 tsp vanilla powder (can also use vanilla extract or coconut sugar)


Pre-heat your oven to 325 F.

In a mixing bowl whisk together pumpkin pie mix with 2 cups of coconut whipped cream and maple syrup. Chilli in the fridge until the crumble is ready.

Line a baking sheet with parchment paper. Roughly chop pecans and in a mixing bowl combine them with all-purpose flour, brown sugar, cinnamon, and cold vegan butter. Just use your hands to combine and crumble the mixture until it’s sticking together. Lay it out evenly on the parchment lined baking sheet and bake for 8-10 mins. Watch closely as it can burn easily. Allow the crumble to cool before assembling the dessert.

To 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, and a sprinkle of cinnamon or nutmeg. You could prepare these in the morning and keep them refrigerated until ready to serve.

YIELD: Makes 4 servings in 250 ml containers

For Coconut Whip:

First you’ll need to have your can of coconut cream be in the fridge overnight. I just happen to keep a can on hand and in the fridge at all times… you’ll soon learn to do the same!

Before you want to make the coconut whip, place a stainless steel or glass mixing bowl and the beaters of your hand mixer in the freezer to get really cold.

When you open the can, you’ll notice the thick cream and the water are separated.

Scoop out the bulk of the thick cream into the cold mixing bowl and leave the liquid aside. You can use it for something like a smoothie or sauce. Beat the coconut cream with vanilla powder or another desired sweetener (which is optional) on high for 4-5 mins until fluffy. You can serve this with your desserts or smoothies right away or keep it in the fridge, but it won’t remain fluffy forever so use it as soon as possible.

Recipe courtesy of Lauren Toyota and John Diemer, who write the amazing blog hot for food. More at