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Cow Milk Free Pumpkin Crunch Dessert with Non-Dairy Whipped Topping

Updated on January 6, 2018
A Healthier Version Of A Rich Dessert
A Healthier Version Of A Rich Dessert | Source

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
Click thumbnail to view full-size
Did you know that organic cooking spray is available?Pumpkin and eggs make a nice start together!Almond milk replaces cow milk in this recipe.A cup of sugar is a main ingredient.Spices to suit your taste!Use full-flavored coconut oil for a hint of extra goodness.A chopper makes fine pecan pieces for this recipes.A topping is a nice touch.Where's the dessert fork?This is something else that EM and Grandmama can do with pumpkins during Kenai's first snowfall!
Did you know that organic cooking spray is available?
Did you know that organic cooking spray is available? | Source
Pumpkin and eggs make a nice start together!
Pumpkin and eggs make a nice start together! | Source
Almond milk replaces cow milk in this recipe.
Almond milk replaces cow milk in this recipe. | Source
A cup of sugar is a main ingredient.
A cup of sugar is a main ingredient. | Source
Spices to suit your taste!
Spices to suit your taste! | Source
Use full-flavored coconut oil for a hint of extra goodness.
Use full-flavored coconut oil for a hint of extra goodness. | Source
A chopper makes fine pecan pieces for this recipes.
A chopper makes fine pecan pieces for this recipes. | Source
A topping is a nice touch.
A topping is a nice touch. | Source
Where's the dessert fork?
Where's the dessert fork? | Source
This is something else that EM and Grandmama can do with pumpkins during Kenai's first snowfall!
This is something else that EM and Grandmama can do with pumpkins during Kenai's first snowfall! | Source

Instructions

  1. 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.)
  2. Preheat oven to 350º.
  3. Prepare a 9 x 13" glas baking dish with baking spray. Then assemble remaining ingredients.
  4. In a large bowl mix sugar with the pumpkin puree.
  5. 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.
  6. Blend the almond milk, vanilla, and spices into the pumpkin mixture.
  7. Stir cake mix into the pumpkin mixture.
  8. Stir 1 1/2 cups pecans into the batter.
  9. Spread batter evenly into the glass baking dish.
  10. Sprinkle remaining 1/2 cup of pecans on top of the batter.
  11. Bake approximately 50 minutes. Check center to see if a toothpick will come out clean at 40 minutes--oven temperatures can vary widely.
  12. Set on wire rack to cool completely before serving, about 45 minutes.
  13. Cover tightly to store. Refrigerate for more than a day's storage before serving, and refrigerate leftovers.
  14. 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.)

How Do You Rate This Pumpkin Crunch Dessert Recipe?

5 stars from 2 ratings of Cow's Milk Free Pumpkin Crunch
Pumpkin Crunch is a beautiful dessert for your holiday table!
Pumpkin Crunch is a beautiful dessert for your holiday table! | Source

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.

• Enjoy!


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.



Do you need cow milk free recipes for your or your family's meals?

See results

Beautiful Holiday Tables for Beautiful Pumpkin Desserts!

Learn About Pumpkin and Other Holiday Foods:

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Do You Like Cow Milk Free Desserts?

Submit a Comment

  • RTalloni profile imageAUTHOR

    RTalloni 

    5 years ago from the short journey

    StephSev108:

    Well then, I hope you get to make it soon. I'm planning one for this weekend. :)

  • StephSev108 profile image

    Stephanie Marie Severson 

    5 years ago from Atlanta, GA

    This recipe looks delicious! I must have it!

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    missolive:

    So glad you liked it. Hope you get to taste your daughter's finished product. :)

    Thanks much for your visit and input!

  • missolive profile image

    Marisa Hammond Olivares 

    6 years ago from Texas

    Great recipe! I'll have to share this one with my daughter. She has been a fanatic of almond milk for a while now. I'm sure she'll love this. Sounds pretty easy! :)

    Bookmarked and voted up! :)

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    Rachelle Williams:

    Oh yes--sweet potato crunch would be wonderful. However, you might take a liking to pumpkin if you try this crunch! :)

    Appreciate you visit and comments very much--thanks!

  • Rachelle Williams profile image

    Rachelle Williams 

    6 years ago from Tempe, AZ

    Anything free of cow's milk is great for me, but i do not like pumpkin. I wonder if this recipe will work with sweet potato?

    Great Hub.

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    Peggy W:

    I must admit, these smells do enhance that holiday feeling. :) These two make beautiful music together!

    Thanks kindly for your visit and input.

  • Peggy W profile image

    Peggy Woods 

    6 years ago from Houston, Texas

    Wow...your house must smell SO GOOD between that pumpkin crunch recipe and your simmering wassail in the crock pot! Your guests must be very happy ones! Thanks for your delicious sounding recipes. Up and useful votes.

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    anglnwu:

    I did not realize that Asian don't drink much cow milk! Glad this recipe is a good one for you. You can easily substitute coconut-flavored oil with the kind of coconut oil that does not taste like coconut, with butter, or with a vegetable oil. I wouldn't like olive oil in it, and I never use margarine, but most cooking oils would be suitable. Hope you get to try these recipes out soon. Have a blessed Thanksgiving!

  • anglnwu profile image

    anglnwu 

    6 years ago

    I don't like milk very much. Being Asian predispose me to that. I like your recipe very much. can I subsitute coconut-flavored oil for another kind? Also, your non-alcoholic beverge sounds yummy. Thanks and rated up. Happy Thanksgiving.

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    Movie Master:

    The fact that no one could guess that this is a special needs diet food is just one reason I like it so much. The almond milk does not give much of an almond flavor to foods, but I should have mentioned that the reason almond milk is my first choice over the other milk substitutes is that it is very high in calcium--I've read that it is higher in calcium than cow milk!

    Appreciate your visit and input very much!

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    sweetie1

    This really is a dessert that everyone can enjoy. If a GF cake mix is used, even those who need to eat gluten free can eat it.

    So glad to hear from you--thanks for visiting this hub!

  • Movie Master profile image

    Movie Master 

    6 years ago from United Kingdom

    I don't have a cow milk allergy, but this sounds yummy and I expect the almond gives a lovely flavour.

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    randomcreative:

    So glad you found this recipe since you like pumpkin so much. :)

    Be sure to check out my reply to PWalker281!

    Appreciate your visit and your comment!

  • sweetie1 profile image

    sweetie1 

    6 years ago from India

    Rtolloni, this dish looks mouthwatering. Book marked it and i might try it out soon. Though i dont have milk allergies but still a tasty dish is i am always a game for.

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    AliciaC:

    I don't like soy milk, but the almond, oat, and rice milks, as well as goat milk (sometimes--high calories!) all make my cow milk-less life good. Hope you get to enjoy these recipes soon!

    Thanks much for stopping in with your comment.

  • randomcreative profile image

    Rose Clearfield 

    6 years ago from Milwaukee, Wisconsin

    Whether or not you have a cow milk allergy, this is a great recipe! I love pumpkin and am always looking for new recipes with it.

  • AliciaC profile image

    Linda Crampton 

    6 years ago from British Columbia, Canada

    I don't have a diary allergy, but I do enjoy non-dairy milks, and I love pumpkin with spices. Both the pumpkin crunch and the drink sound delicious! Thank you for the recipes.

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    ChaplinSpeaks:

    Thanks kindly--both for your visit and for your comment!

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    PWalker281:

    Almond milk is a great replacement for cow milk, both in taste and usefulness. It was a huge discovery to me to find out how well it works in baked goods.

    You can absolutely substitute sweet potatoes for the pumpkin in this recipe. I just read that the best pumpkin pie is made by replacing part of the pumpkin with one small sweet potato. I'm definitely trying that out next time I make this recipe.

    Either sweetened or unsweetened almond milk works well in this recipe. I keep both on hand because I don't want the sweetened when I eat cereal.

    I was just looking for a chance to mention that this recipe can be gluten free if a GF cake mix is used in place of a regular cake mix--wish I'd thought to try that out before posting this hub.

    Thanks a bunch for coming by and letting me hear from you!

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    gogogo:

    So glad you like the idea--hope you enjoy both! :)

    Appreciate your visit and your letting me know you stopped in.

  • profile image

    PWalker281 

    6 years ago

    Mmmmm, yummy. Because cow's milk is a huge catalyst for my allergies, I've been using almond milk in my oatmeal . Not bad. So it's good to know one can bake with it as well. I wonder if one can substitute sweet potatoes for the pumpkin. And do you use the unsweetened or sweetend almond's milk?? Rated up and useful!

  • ChaplinSpeaks profile image

    Sarah Johnson 

    6 years ago from Charleston, South Carolina

    Delicious! Awesome Hub!

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    SanneL:

    I'm glad you found this since you like pumpkin so much, and glad that your friend might benefit from it.

    So appreciate that you came by and am glad to hear from you!

  • profile image

    gogogo 

    6 years ago

    This sounds yummy I am going to try both of them

  • SanneL profile image

    SanneL 

    6 years ago from Sweden

    I'm a huge fan of anything that's made from pumpkin, and this looks absolutely delicious. Thank you for sharing your recipe. I will share this with my friend who is allergic to cow milk.

    Oh, and the apple-orange-grape drink sounds so yummy. I can almost smell it in my kitchen. Thanks!

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