Vegan Gluten Free Pumpkin Crumble...

Thanksgiving and Christmas are just around the corner and we are happy to share with you a recipe for those who want to enjoy the traditional holiday treats like pumpkin pie but cannot because of diet or food allergies restrictions.  

 Vegan Gluten-Free Pumpkin Crumble

1  12oz package soft tofu, drained
1  15oz can of pumpkin
2/3 cup agave nectar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves

Drain tofu in a colander to get rid of any extra moisture.  In a food processor combine tofu, agave nectar, and pumpkin until smooth.  Stir in spices.  Pour into a pie pan or small baking dish.  Pre heat oven at 425 degrees.  Bake WITHOUT crumble topping for 15 minutes.  Reduce  heat to 350 degrees and finish baking for 50 minutes.  Add crumble topping to pie filling for the last 30 minutes of baking.  Cool and enjoy.

Crumble Topping:
1 cup oat flour

1/2 cup rolled oats
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup butter substitute

Combine dry ingredients.  With a fork work in the butter substitute until crumbly balls of dough begin to form.  Set aside and add to the pie filling for the last 30 minutes of baking.  

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