Pumpkin Crisp

It’s finally October, or should I say #Oatober! Which means everything pumpkin and oats! As a member of Peanut Butter & Co’s Yum Squad I have been working on a project for Oatober using Peanut Butter & Co peanut butter and Bob’s Red Mill Organic Old Fashioned Oats. I was having a hard time deciding what to make and once I narrowed it down and made a few the answer was clear! Two of my families fall favorites pumpkin pie and apple crisp and put them into one, well parts of them anyways. All the crunchy goodness of apple crisp with a thick smooth creamy pumpkin pie filling! I’m not a fan of pie, I like pies but not a fan of the crust so I usually just eat the middle of pumpkin pie. I do love apple crisp, every part of it, especially the crumble topping and texture so why not put them together and make Pumpkin Pie Crisp! A traditional crisp topping usually consists of butter, flour, oats, brown sugar, and spices such as cinnamon. Instead of butter I used peanut butter and coconut oil, oat flour and oats, coconut palm sugar, and I omitted the cinnamon only because I wanted the peanut butter flavor and didn’t want to overpower it, but feel free to add it. I wanted to go with a peanut butter that was easily available and I know White Chocolate Wonder is easy to find and at a handful of stores including Target. Of course I had to make another batch to photograph and tried out the new Peanut Butter & Co Pumpkin Spice Peanut Butter, which is also very delicious! I had to order the Pumpkin Spice Peanut Butter as it isn’t available in any stores here in MN which again was a reason I went with the White Chocolate Wonder as it is easy to find.

Perfect for dessert, snack, or even breakfast! Yes again I said breakfast and I know people are shaking their heads but oats, peanut butter, pumpkin, perfect breakfast food and it will have you full and fueled for hours! Great for any fall get together or even Halloween or Thanksgiving as it is sure to be a crowd pleaser. Gluten free, dairy free, and vegan it can be enjoyed by many that may have dietary restrictions which is something I always think about when attending parties or get togethers. Really you don’t need a reason to make it though, you just need to make it!

Being part of Yum Squad the peanut butter and oats used were given to me to create this recipe for #Oatober AND I get to giveaway 2 jars of Peanut Butter & Co Peanut Butter, one jar of Pumpkin Spice Peanut Butter and one jar White Chocolate Wonder Peanut Butter, and a bag of Bob’s Red Mill Old Fashioned Rolled Oats to help you create this recipe yourself! Enter below now through midnight October 31st, 2015.

Pumpkin Crisp
8×8 pan, 9-12 servings

Topping and crust:
1c oat flour, you can just grind rolled oats to a flour consistency
1 1/2c Bob’s Red Mill Organic Old Fashioned Rolled Oats or Bob’s Red Mill Gluten Free Rolled Oats, gluten free if needed
1/3c coconut palm sugar
1/4 tsp sea salt
1/2 tsp baking soda
1/2c Peanut Butter & Co White Chocolate Wonder (also tastes amazing with the Peanut Butter & Co Pumpkin Spice Peanut Butter)
1/4c coconut oil
1 tsp vanilla

Filling:
1/3c pure maple syrup
1 (15oz) can pumpkin, not pie filling
1/3c non dairy milk (used So Delicious Unsweetened Vanilla Coconut Milk)
2 TBSP chia seeds (plus 1/2c water)*
1 tsp vanilla
1/4 tsp sea salt
2 tsp pumpkin pie spice

Toppings:
whipped cream or ice cream, optional (used So Delicious Coco Whip, coconut whipped cream)

*If you do not have a Vitamix or high speed blender you may want to use chia powder instead of chia seeds to maintain the creamy texture.

Soak the chia seeds in 1/2c of water, this can be done while you are making and baking the crust. Preheat oven to 350F. In a bowl combine oat flour, oats, coconut palm sugar, salt, and baking soda. In a separate bowl mix together coconut oil, peanut butter, and vanilla. Add the wet ingredients into the dry and mix together until well combine. The mixture will be crumbly. Press 1/2-2/3 mixture into the bottom of a pan lined with parchment paper. Bake for 10 minutes. Blend filling ingredient, including the soaked chia seeds, in a Vitamix or high speed blender until smooth. Carefully pour over the filling over the warm crust, spreading from the inside out carefully. Sprinkle the remaining crumble topping over the filling. Bake for 40 minutes, top should be golden brown. Let cool before cutting or if wanting to enjoy warm scoop out. Top with whipped cream, or ice cream if desired. Enjoy!

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