Chai Spiced Pumpkin-Pear Bake (Gluten Free and Vegan)

For the Chai Spiced Crumble:
Preheat the oven to 375° F and line a sheet pan with parchment paper. Bake ¼ cup of the rolled oats, pepitas, and walnuts until light golden brown. About 10 minutes; set aside to cool.

When the mixture has cooled down transfer to a food processor and pulse until the pieces are uniform in size. Transfer to a mixing bowl and add the remaining ingredients, rubbing in the Earth Balance with your fingers until it is completely combined and the mixture is crumbly.

For the Pumpkin-Pear Bake:
Bring the cup of water to a rolling boil, remove from heat and add the chai tea bags. Allow to steep for 5-8 minutes until you have a super concentrated cup of chai.

Prepare the pumpkin and pear and toss together in a mixing bowl with the brown sugar until all of the little pieces of fruit are lightly coated in brown sugar. Divide between individual baking dishes or pour into one large dish. Sprinkle ½ tablespoon of the chai tea concentrate over each baking dish. *If you are using one large dish do not use over 3 Tbsp. of the chai tea concentrate or your crumble will be swimming. Bake in a 375° F oven for 20-25 minutes until the fruit and pumpkin is tender.

Divide the crumble mixture evenly between each baking dish and return to the oven for another 15-20 minutes until the filling is bubbling at the edges. Sprinkle with more toasted pepitas and top with vegan whipped cream to serve.