Vegan Pumpkin Crumble Recipe with Dairy Free Ice cream


Pumpkin Crumble Ingredients

1 1/2 cups coconut flour

1 can of organic pumpkin pie filling

3/4 cup earth balance vegan butter

2 tsp ground ginger

3 tbsp Madhava Natural Sweeteners Organic Maple Agave Pancake Syrup

1 flax egg ( 1 tbsp flaxseed + 2.5 tbsp water mixed together )

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking soda

1 cup almonds - ground

Dairy Free Ginger Ice cream Ingredients

1 cup cashews - soaked for 2/3 hours

2 tbsp Madhava Natural Sweeteners Organic Maple Agave Pancake Syrup

1 tbsp ginger

1/2 tsp vanilla


For the Vegan Pumpkin Crumble:
1. Preheat oven to 350 degrees
2. In a mixing bowl mix the flaxseed and water for the flax egg and let sit for a couple minutes
3. Add the almonds, vegan butter, Madhava Maple Syrup, spices, baking soda, and whisk for about 6 minutes
4. Add the pumpkin mix, coconut flour and rolled oats to the mixture
5. In a baking dish, spread the pumpkin mixture evenly and bake for about 30 minutes until it is easily pierced with a fork

For the ice cream:
1. In a high speed blender, blend all of the ingredients and serve immediately

This recipe was brought to us by To see her full blog post on this recipe, click HERE



Madhava Sweeteners

Madhava was born from one honey enthusiast and a swarm of hardworking honeybees. Since our humble beginnings in 1973, our efforts have blossomed beyond honey. We have become a trusted leader in natural sweeteners, dedicated to providing healthier alternatives to highly processed, refined sugars and artificial sweeteners. We’re on one naturally sweet mission, to create better-for-you options for all of your favorite sweet treats.
Pure. Natural. Scrumptious. Sweet!

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