Thanksgiving Dessert: Pumpkin Pie Crunch

Pumpkin pie all the things.

It’s an offshoot of pumpkin spice all the things. It’s fall. And it’s Thanksgiving in two weeks! I’m still debating if I will order our spread this year or prep from scratch as in the past. That we have to see but this pumpkin pie crunch in mason jar will certainly be a part of it. Think comfort food reinvented. Veganized. All the goodness in a jar!

Thanksgiving Dessert Recipe Pumpkin Pie Crunch

You may have noticed that I am posting more and more recipes on the blog, well it’s lifestyle after all! Cooking is one of the many ways I express my creativity as well as channel my excess energy. I think I got my knack at whipping recipes from my grandma. I remember her telling me back in the day “if you can boil water, then you know how to cook”. I’m not the best cook but you can taste the passion I put in every meal. Probably that explains why my husband still ate the burnt cookie I made him years ago, haha! But really, with experience comes wisdom and with wisdom comes confidence. As I got older, I can throw in several unrelated ingredients and still come up with a decent meal. That’s the beauty of cooking. I taste the food I cook or prepare with eyes closed. Dramatic but that’s how you will appreciate the flavor. I suggest you do the same! (read: how to beat holiday bulge)

So let’s talk about this pumpkin pie crunch. It involves some simmering of pureed pumpkin and coconut milk but other than that, it’s quite an easy recipe to make. While you can serve it as pie (who doesn’t love a pie for Thanksgiving?), I took it up a notch by individualizing the serving with a mason jar. Because why not? Indulge without the guilt this time around! (read: how to transition to vegan lifestyle)

Thanksgiving Dessert Recipe Pumpkin Pie Crunch
4.8 from 5 votes
Thanksgiving Dessert Recipe Pumpkin Pie Crunch
Pumpkin Pie Crunch
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

A modern touch to classic pumpkin pie. Veganized and lovingly served in a jar. Indulge without guilt this Thanksgiving!

Course: Dessert
Cuisine: American
Keyword: pumpkin pie
Servings: 2
  • 2 cups muesli
  • 6 medjool dates
  • 1 tbsp crushed walnut and almond
Pumpkin Pie
  • 3/4 cup raw cashew
  • 3/4 cup water
  • 1 can pureed pumpkin, 15 oz
  • 1 can coconut milk, 13.6 oz
  • 6 tbsp maple syrup
  • 3 tbsp light brown sugar
  • 1/4 tsp pumpkin spice
  1. In a blender, combine muesli and medjool dates. Pulse until they look crumbled. In a round pan, press like you’re a making pie. Put in fridge.

    In a blender, crush walnut and almond. You will use this as topping.

Pumpkin pie
  1. In a blender, combine cashew and water until the texture looks creamy.

    In a pot, pour pureed pumpkin, coconut milk. Stir.

    Pour cashew cream. Add maple syrup, brown sugar, pumpkin spice.

    Simmer in low heat. Turn off once it becomes creamy. Set aside and let it cool.

    Scoop out and layer over crust. Put in fridge overnight.

  1. Take out pie from fridge. Scoop out and fill in mason jar.

    Top with crushed walnut and almond.

    :: Take food selfie :: 

Thanksgiving Dessert Recipe Pumpkin Pie Crunch

Will you be preparing something for Thanksgiving?

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  1. November 7, 2018 / 9:26 am

    This looks absolutely DELICIOUS! Thank you for the recipe, Kath!

    • thefabzilla
      November 7, 2018 / 9:29 am

      My pleasure

    • thefabzilla
      November 7, 2018 / 4:22 pm

      My pleasure

  2. November 7, 2018 / 2:42 pm

    This looks so tasty, and an easy recipe to follow as well. Thanks for sharing. I’ll try this out with my son on the weekend.

    • thefabzilla
      November 7, 2018 / 4:22 pm

      Yay enjoy!

  3. November 7, 2018 / 2:44 pm

    These pies in a jar look so delish. I don’t know if I’m cooking T-Day dinner this year, or not. Ordering it does sound attractive…

    • thefabzilla
      November 7, 2018 / 4:23 pm

      Same. We got company so I will perhaps prepare few and order the rest. I want to spend quality time with the family

  4. November 7, 2018 / 5:58 pm

    Looks like a great recipe. We just bought some pureed pumpkin at the grocery.

    • thefabzilla
      November 7, 2018 / 6:43 pm

      What’s cooking on your side?

  5. November 7, 2018 / 7:58 pm

    What a cute way to serve a healthy alternative to pumpkin pie!

    • thefabzilla
      November 7, 2018 / 8:02 pm

      thanks much

  6. November 7, 2018 / 8:11 pm

    I adore medjool dates. I think this would be a great anytime dessert. I love the mason jars

    • thefabzilla
      November 7, 2018 / 8:20 pm

      I just made a blueberry version of this and I’m all stuffed to the roof, lol

  7. Jen Walker
    November 7, 2018 / 11:33 pm

    Yum! I love pumpkin pie so I know I need to try this one soon! I like the idea of some crunch with it so that is jumping out at me.

  8. November 8, 2018 / 12:23 am

    I’m definitely going to have to try this! It looks so great.

  9. November 8, 2018 / 8:50 am

    Mmmm that sounds yummy – will have to try this for Thanksgiving at my vegan in-laws’ house!

    • thefabzilla
      November 8, 2018 / 11:02 am

      Never really thought of eating this in the morning. But hey, dessert anytime of the day lol

  10. 25 Sweetpeas
    November 8, 2018 / 4:32 pm

    I know some pumpkin lovers who would love this!

  11. Ehmkay Nails
    November 8, 2018 / 5:14 pm

    This sounds amazing. It’s something I would totally make.

  12. November 8, 2018 / 5:26 pm

    I’m not sure where to find some of those ingredients because I only have a Wal-Mart and a local place called HEB but I’m interested in checking it out!

    • thefabzilla
      November 8, 2018 / 5:28 pm

      I bought the coconut milk and pumpkin purée from amazon. Muesli and nuts from Target

  13. November 9, 2018 / 10:37 am

    It looks super yummy and easy to make!

  14. November 13, 2018 / 7:27 pm

    I don’t think this could possibly be easier! As long as I traded the muesli for something gluten free, I just might be able to whip this up!

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