Cow Milk Free Pumpkin Crunch Dessert with Non-Dairy Whipped Topping
Healthy Pumpkin Crunch–A Cow Milk Free Dessert Everyone Enjoys!
Maybe you have known for a long time that you are allergic or intolerant to cow's milk and you are always on the lookout for desserts that meet your dietary needs.
You have some experience with adjusting recipes, but a new one with the changes worked out is always nice, yes? How about a pumpkin crunch recipe that is cow's milk free?
Is an Allergy to Cow's Milk News to You?
Perhaps you’ve just discovered why you or a family member has suffered for so long and you are looking for desserts that everyone will love and can enjoy together. Since it’s difficult to make extra dishes that are similar to traditional ones, recipes that work for one and all might be on your to-do list.
The misery that a cow milk allergy creates for a sufferer is the primary reason to find one-size-fits-all desserts. The embarrassment that comes from needing to eat differently when a crowd gathers is also a great motivator for using good recipes that are cow milk free.
Those issues aside, everyone is interested in healthier versions of old favorites. In addition to high quality ingredients that give us the most benefit from the foods we eat, fewer or healthier calories are at the top of the list.
The following recipe is an easy one that I worked out and can highly recommend, both from real-life experience with an allergy to cow's milk and from experience in serving it to a variety of guests.
Say nothing about a dairy allergy, just make it up, put on a Mona Lisa smile, and serve it up at a holiday gathering (but do be careful to be humble when the compliments come in for your new pumpkin crunch).
Ingredients for Cow Milk Free Pumpkin Crunch:
- 3 Large Eggs, Room Temperature
- 1 16 Ounce Can Pumpkin, Not Pumpkin Pie Filling
- 3/4 Cup Coconut Oil, Full Flavored
- 3/4 Cup Sugar, White or Brown
- 1 Cup Almond Milk, Plain or Vanilla
- 1 Teaspoon Vanilla, Not Imitation
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon1 Box Allspice
- 1 Box Cake Mix, Yellow/White Vanilla or Spice
- 2 Cups Pecans, Finely Chopped
How Do You Rate This Pumpkin Crunch Dessert Recipe?
- Set eggs and almond milk out of refrigerator for about 15 minutes. (They need to be room temperature so the softened coconut oil does not seize up when they are added, but you do not want to leave them out too long.)
- Preheat oven to 350º.
- Prepare a 9 x 13" glas baking dish with baking spray. Then assemble remaining ingredients.
- In a large bowl mix sugar with the pumpkin puree.
- Soften coconut oil if it is not already in liquid form. This takes only a few seconds in the microwave. Stir the soft/liquid coconut oil into the pumpkin and sugar.
- Blend the almond milk, vanilla, and spices into the pumpkin mixture.
- Stir cake mix into the pumpkin mixture.
- Stir 1 1/2 cups pecans into the batter.
- Spread batter evenly into the glass baking dish.
- Sprinkle remaining 1/2 cup of pecans on top of the batter.
- Bake approximately 50 minutes. Check center to see if a toothpick will come out clean at 40 minutes--oven temperatures can vary widely.
- Set on wire rack to cool completely before serving, about 45 minutes.
- Cover tightly to store. Refrigerate for more than a day's storage before serving, and refrigerate leftovers.
- A 2" square serving is quite satisfying and any non-dairy topping can be used for an elegant presentation. I recommend a brand like truwhip or making it yourself. (See link for truwhip and a recipe for non-dairy whipped topping below.)
Coupon and Recipe:
Check out this truwhip coupon and/or consider using this easy recipe for approximately 3 cups of homemade whipped topping:
• Shake 1 can of coconut milk very well, then chill for at least 1 1/2 hours.
• Spoon the now somewhat solid to solid mixture into a mixing bowl.
• Blend the powdered sugar into the coconut milk mass, then the vanilla.
• Once all ingredients are blended, whip until it resembles whipped cream.
There are a variety of homemade non-dairy whipped toppings on the web, but this is the method I've worked out. If you try several of the recipes and do a hub to compare them, I would love to see it so I could link that hub here.
Bonus Recipe to go with Pumpkin Crunch--a Hot Punch
I make a non-alcoholic wassail type drink and keep it simmering in a large Crock Pot when company’s coming. Here’s your bonus recipe in this hub:
• In a large Crock Pot mix High Pulp Orange Juice, Apple Cider, White Grape Juice, 1/4 cup Brown Sugar, a tablespoon of Cloves, a couple of Cinnamon sticks.
• Peel and dice into chunks 1 large Navel Orange and 1 large sweet Apple.
• Simmer throughout the afternoon before company comes for the evening.
Be sure to have a ladle and glass cups with handles set out before company arrives--they will want it the minute they smell it! Since this hot punch goes so well with the pumpkin crunch be sure to have plenty on hand.
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Beautiful Holiday Tables for Beautiful Pumpkin Desserts!
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