A sweet and creamy pumpkin pie filling is topped with a crumbly oat and pecan crisp to give you the best of both worlds, and it happens to be dairy free and gluten free!
Pumpkin Pie or apple crisp? Why choose when you can have both! My two favorite fall and Thanksgiving desserts growing up were pumpkin pie and apple crisp. I’ve always liked the taste and texture of pumpkin pie, and would always choose it over apple pie on Thanksgiving. However, my mom had an incredible apple crisp recipe that she would make every fall. I felt like the holiday season couldn’t truly start until I had a bite of mom’s apple crisp.
So you can imagine my excitement over this pumpkin crisp that combines the best parts of each of my favorite fall desserts. A creamy pumpkin pie filling and a crumbly crisp topping. This recipe is also allergy friendly by being dairy free and gluten free. Omit the pecans in the crisp topping and use all oat flour in the crisp, and this recipe is also nut free!
While this pumpkin crisp was in the oven, my family and I had a debate over whether this recipe should be eaten warm or cold. I prefer to eat pumpkin pie cold, but as for apple crisp, I think that is best fresh out of the oven. I even polled my Instagram followers on their take and the results were fairly split, with 59% saying warm and 41% saying cold.
Luckily there was plenty of pumpkin crisp for leftovers, so we tried it warm and cold. I preferred this pumpkin crisp warm but my parents both preferred it cold. So, definitely try it both ways and see what you like better!
This pumpkin crisp is delicious on its own or topped with whipped cream, ice cream, cinnamon or a combo of all three!
WHAT’S IN PUMPKIN CRISP
There are two layers that make up this pumpkin crisp. They are the pumpkin pie filling and crisp topping.
Pumpkin pie filling: this creamy filling is made with pumpkin puree, coconut sugar, eggs, coconut cream, vanilla, pumpkin pie spice, cinnamon and salt.
Crisp topping: this crumbly and crunchy topping is made with oat flour, almond flour, rolled oats, pecans, coconut sugar, cinnamon, salt and coconut oil.
WHAT YOU NEED TO MAKE PUMPKIN CRISP
- Two mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cast iron pan or baking dish
HOW TO MAKE PUMPKIN CRISP
Preheat oven to 375 degrees. In one mixing bowl, whisk together pumpkin puree, coconut sugar, eggs, vanilla, pumpkin pie spice, cinnamon and salt until well combined. Whisk in coconut cream until combined. Pour pumpkin filling into a greased cast iron pan or baking dish.
In the second mixing bowl, combine oat flour, almond flour, rolled oats, chopped pecans, coconut sugar, cinnamon and salt and mix well. Drizzle in melted coconut oil and mix until crumbly. Sprinkle crisp mixture evenly over pumpkin filling.
Bake for 40-45 minutes, or until filling is set and crisp is golden brown. Allow to cool at least 15 minutes before serving. Either serve warm with ice cream or cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Coconut cream: If you’re not dairy free, you can use an equal amount of heavy cream in place of the coconut cream.
- Pecans: You can use walnuts instead of pecans or omit the nuts altogether.
- Coconut oil: You can use 1/2 stick of melted butter or vegan butter in place of the coconut oil in the crisp.
- To serve like apple crisp: allow pumpkin crisp to cool 15 minutes, then serve with alone or with ice cream (dairy free, if needed). Filling will be soft and crisp will be toasty and warm.
- To serve like pumpkin pie: allow pumpkin crisp to cool 15 minutes at room temperature and then refrigerate for at least 1 hour. Serve alone or with whipped cream or whipped coconut cream. Filling will set more and flavors will meld with the crisp topping.
- Oat flour: If you do not have oat flour you can make it simply by blending 1/2 cup of oats in a blender until you have a flour like consistency.
- I used a cast iron pan and a 9×9 inch baking pan and both worked well. Whatever pan you choose to use, just be sure it is well greased before you pour in the pumpkin pie batter.
- If you do not have pumpkin pie spice you can make your own homemade pumpkin pie spice
If you liked this pumpkin crisp recipe, check out some of my other fall recipes:
- Maple Roasted Sweet Potatoes
- Pecan Pie Baked Oats
- Sweet Potato Chowder
- Vegan Butternut Squash Mac and Cheese
- Pumpkin Pie Baked Oats
- Butternut Squash Lasagna
As always, if you make this recipe please let me know by leaving a comment/rating below. If you take a picture, tag me on Instagram @thechowdown. I love seeing your recreations!
- 15 oz can pumpkin puree
- 1 cup coconut sugar
- 3 eggs
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 tsp vanilla
- 2/3 cup coconut cream
- Crisp Topping
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 3/4 cup rolled oats
- 1/2 cup pecans
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup coconut oil melted
- Preheat oven to 375 degrees. In one mixing bowl, whisk together pumpkin puree, coconut sugar, eggs, vanilla, pumpkin pie spice, cinnamon and salt until well combined. Whisk in coconut cream until combined. Pour pumpkin filling into a greased cast iron pan or baking dish.
- In the second mixing bowl, combine oat flour, almond flour, rolled oats, chopped pecans, coconut sugar, cinnamon and salt and mix well. Drizzle in melted coconut oil and mix until crumbly. Sprinkle crisp mixture evenly over pumpkin filling.
- Bake for 40-45 minutes, or until filling is set and crisp is golden brown. Allow to cool at least 15 minutes before serving. Either serve warm with ice cream or cold.
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