This is another sweet casserole side dish that is very traditional in our household. The only difference is this recipe is vegan and is not prepared with squash but rather pumpkin. Squash has a thicker texture but I had a ton of pumpkin puree leftover from our Halloween pumpkins. I took the recipe into my own hands and decided to make it a slight bit different and use pumpkin. I’m glad that I did because this was a fantastic sweet casserole. It was creamy and sweet, almost like a warm ice cream right on your dinner plate. It makes enough for about two full armies but it will be emptied by the end of a meal or two. Yum!
8c pumpkin puree
1 tbsp ground flaxseed
20 tbsp maple syrup (or 2c sugar)
1 c coconut milk (lite or full fat)
1 orange (juiced)
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp salt
½ c vegan butter
1 c brown sugar
½ tsp ground cinnamon
1 1/2 c pecans (or other nut)
Zest from 1 orange
1. Stir the cornstarch into the coconut milk until well dissolved.
2. Mix all the rest of the ingredients for the casserole in a large bowl. Seriously, get the large popcorn bowl out because it makes a ton.
3. Pour into large baking pan. Set aside while you make the streusel topping.
1. Mix the brown sugar, cinnamon, flour and zest in a small bowl.
2. Cut in the vegan butter (aka, stab it with a fork until it makes a crumble).
3. Add the pecans and mix well.
4. Sprinkle over the monster pan of pumpkin casserole.
1. Preheat oven to 350F.
2. Bake for 1 hour in total.
3. Cool slightly before serving because the pumpkin will be extremely hot! Note: You can freeze, thaw and then bake later. I made this at home and then warmed it up in the oven when I got to our feast destination.