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{vegan}{gluten free}

I made this as a dairy- and gluten-free version. While I love pumpkin puree, I think this recipe needs either something like mascarpone to make it creamier or something to give it a more solid texture. I had some hesitancy about the texture to begin with so I made a more substantial crumble topping; the original recipe didn’t include oats or pepitas.

I made a maple whipped cream topping, which nullified the vegan option, but it was yummy.

Adapted from realsimple.com

caramelized pear and pumpkin crumbleWhat you need:

Base:

  • 2 lg pears, peeled, cored and cut into 1/2” cubes
  • 4  tbs non-dairy or unsalted butter
  • 1/2 c  maple syrup
  • 1 tsp vanilla
  • 2  tsp ground ginger
  • 1/2  tsp  ground cinnamon
  • 2 15-oz cans pumpkin puree

 

 

Crumble:

  • 1/4 c old-fashioned oats
  • 1/4 c shelled pepitas (pumpkin seeds)
  • 1/4 c walnuts
  • 1/4 c dark brown sugar
  • 1/4 c gluten-free or all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 c non-dairy butter or unsalted butter, cut into 1/2” cubes

What you do:

  • In sauté pan over medium heat, combine pears, 4 tbs of butter, maple syrup, vanilla and spices.
  • Cook until pears are tender, 10-15 min.
  • Add pumpkin and cook for 1 to 2 min.
  • Remove from heat.
  • Place crumble ingredients in bowl.
  • With fingers, work butter into the dry ingredients until large crumbs form.
  • Heat oven to 375°.
  • Spray 9-by-13-inch baking dish or individual ramekins.
  • Spread pumpkin mixture into dish/ramekins.
  • Cover with streusel mixture.
  • Bake until golden brown and bubbly. (about 40 min for dish; xx min for ramekins)
  • Serve warm.

I made it non-vegan/non-lactose free by adding a maple whipped cream topping…

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