Go Back

Pumpkin Crisp

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!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: apple crisp, dessert, fall baking, fall recipe, pumpkin pie, thanksgiving
Servings: 8

Ingredients

  • 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

Instructions

  • 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.