Pumpkin Pie Jars

Recipe:

** makes 4 x 250 ml jars

ingredients:
1 can pumpkin pie mix (farmer's market organic brand is great!)
1 can 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

(make if not using a ready made can of pumpkin pie filling)

homemade pumpkin pie filling:
1 can pure pumpkin puree
1/3 C maple syrup
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp all-spice
1/4 tsp vanilla powder (or vanilla extract)
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. Chill in the fridge until the crumble is ready.

Or if you're making the homemade pumpkin pie filling, then stir all the ingredients together in a bowl and refrigerate until the crumble is ready. 

NOTE:  it's optional to combine the coconut whip with the pumpkin pie filling. It makes it creamier and sweeter, but also tastes just as good if you keep them separate. 

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 on top, if desired.

You could prepare these in the morning and keep them refrigerated until ready to serve.