Description
This healthy pumpkin crisp gives you all the flavor of pumpkin pie with a delicious oatmeal crisp topping. It’s sweetened with pure maple syrup and made with plenty of pumpkin and whole grain oats. It’s a delicious and easy gluten free dessert everyone can enjoy!
Ingredients
Scale
For the Filling
- 1 – 15 oz can pumpkin puree
- 2/3 cup maple syrup
- 1 tablespoon vanilla extract
- 2 eggs + 1 egg yolk, whisked
- 1/2 cup unsweetened almond milk
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- pinch of salt
For the Crisp Topping
- 1 1/2 cups gluten free old fashioned oats
- 1/2 cup almond flour
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- pinch of salt
- 6 tablespoons unsalted butter, cubed
Instructions
- Make the pumpkin filling: Add the pumpkin puree, maple syrup, eggs, almond milk, pumpkin pie spice, ground cinnamon, and salt to a mixing bowl. Whisk together until everything is well combined and you have a smooth filling.
- Transfer the filling to a 10-inch cast iron skillet that has been lightly greased.
- Make the crisp topping: Add the gluten free oats, almond flour, brown sugar, chopped pecans, ground cinnamon, salt, and butter to a mixing bowl. Use your hands to work the butter into the dry ingredients until you have a slightly clumpy crisp topping.
- Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake the pumpkin crisp at 350 degrees for 30-35 minutes until the top is golden brown and the filling is just set.
- Remove from the oven and let cool for 10 minutes before serving with ice cream and a sprinkle of cinnamon. Enjoy!
