Step 1

Preheat the oven to 350 F.

Step 2

Line the bottom of a 9 x 13 baking pan with parchment paper, set aside.  (See notes *)

Step 3

Add all the crumble ingredients into a food processor (except the walnuts) and pulse until combined and the mixture starts to clump together (approx. 1 minute). Then add the chopped walnuts and pulse with a couple quick pulses – just to combine, not to break down the walnuts. Place in a bowl and set aside.

Step 4

After you have scraped out the crumble from the food processor (you don’t need to clean it), then place the Medjool dates in the food processor and pulse for about 30 seconds to break them up. Then add all the remaining pumpkin pie filling ingredients into the food processor and blend for about one minute to thoroughly combine everything.  You may need to stop to scrape down the sides and pulse again.  Taste the mixture.  * If not sweet enough add a few extra teaspoons of maple syrup.

Step 5

Take 1/3 of the crumble mixture and sprinkle it all over the bottom of the parchment lined baking dish.  Then gently place the pumpkin pie filing on top and gently smooth it out over the bottom layer of crumble.  Then sprinkle the remaining crumble mixture evenly on top.

Step 6

Lightly press the top crumble down onto the pumpkin pie filling to secure everything together.

Step 7

Create a foil cover by unrolling a long piece of foil that is slightly more than double the size of the baking dish. Fold it in half, then fold over ¼ inch all the way around the edges to create a strong flat piece of foil.  This is the cover that will go on top of the baking dish to protect the crumble while it is in the oven.  *If using a glass baking dish, place a cookie sheet on the lowest oven rack placement to prevent the bottom from over-browning during the last 20 to 30 minutes of baking.  You may not need to do this, but should check for this by peeking through the oven door.

Step 8

Place the pumpkin pie crumble into the oven on the center rack, then place the foil cover over top. This cover should lay completely flat over top of the baking dish (the foil should not touch the crumble). This will prevent the crumble from burning or over-browning. (It is just a flat piece of foil, not tucking it required).

Step 9

Bake at 350 F for 40 minutes. Then remove the foil, and bake for another 15 minutes uncovered. Total baking time is 55 minutes.  Watch the crumble occasionally during this last 15 minutes to prevent from over-browning.  If the crumble starts to get too brown, simply put the foil cover back on.

Step 10

Remove from the oven and allow to stand for a minimum of 1 hour before serving. This allows the pumpkin to firm up and set.

Step 11

Serve warm. It is equally delicious served cold or at room temperature. We love to eat it warm.

Step 12

Place 1 Tablespoon of dried maple sugar and 1 Tablespoon of cornstarch (or arrowroot powder) into a high-speed blender (Ninja) and blend on high for one minute to create a very fine powder. Sprinkle the “powdered sugar” over top of individual servings through a fine mesh sieve.  See notes.

Step 13

Refrigerate leftovers. Reheat individual servings in the microwave, if desired.