Pumpkin Crisp – Parve/Non-Dairy

I noticed lots of buzz about Pumpkin Crisp… so of course I decided to give it a try!

The recipe is from delish.com. I make several of their recipes & am happy with how they turn out!!

This Pumpkin Crisp was a bit sweet for me but Murray loved it! My daughter & her husband also really liked it.

The recipe is made in an oven proof skillet but I divided the recipe in half & baked it in 2 aluminum pans so I could give my kids one. Next time I make this i willjust make it in a deep dish pie pan.

The topping has pecans in it, but if nuts aren’t your thing, just omit them. And another substitution if you need it… if you do not have pumpkin spice you can make your own mix at home ..I will put the recipe for the pumpkin pie spice in the recipe…

Also… the recipe calls for heavy cream , but I wanted to make this parve…non-dairy… so I used coconut milk. It worked great.

Here is the recipe with my changes



3 eggs

1 cup sugar

2 cups of pumpkin purée

2/3 cup coconut milk

2 tsp pumpkin spice or use 1 tsp cinnamon, 1/4 tsp nutmeg & 1/4 tsp cloves

1 tsp vanilla

1/2 tsp kosher salt *** i you don’t have kosher salt… just use table salt!


1 1/2 c flour

1 1/2 c brown sugar

pinch of salt

3/4 c oil

1 c chopped pecans..optional


Preheat oven to 375f

Grease the baking dish

  1. Whisk the eggs & sugar together until very smooth
  2. Add pumpkin, coconut milk, vanilla, pumpkin puree, spices & salt
  3. Whisk until this is very smooth
  4. Pour mixture into your baking dish
  5. Make the topping… Using oil in this topping allows you to just use a bowl & a fork or your fingers to quickly mix this together…. Combine the flour, brown sugar…breakiWeng up any lumps,,, add the salt… mix to combine these ingredients…. add the oil & mix to combine… add the nuts if using & mix. Sprinkle the topping evenly over the filling… I gently pressed it down a bit….
  6. Bake in the preheated oven until the top is brown… about 45 min… I found it hard to tell if the filling was set…but I baked it until it looked nicely browned’

Serve alone or with a coconut whip if you want to keep this dish parve. Otherwise, ice cream is great with ir or regular whipped cream


Published by

Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

2 thoughts on “Pumpkin Crisp – Parve/Non-Dairy

Leave a Reply