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The BEST Pumpkin Crisp Recipe (gluten-free)

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5 from 5 reviews

This Pumpkin Crisp is the ultimate pumpkin dessert to make. It is made with gluten-free, nut-free and dairy-free ingredients and is my personal favorite over pumpkin pie!

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins

Yield: Serves 6

Ingredients

Scale

Pumpkin filling:

  • 15-ounce can pumpkin puree
  • 1 cup coconut sugar
  • 3 large eggs or flax eggs
  • 2 teaspoon vanilla extract
  • 1 1/2 teaspoon pumpkin pie spice
  • 2/3 cup full-fat coconut milk (cream from the top or use heavy cream)

Crisp topping:

Instructions

  1. Preheat oven to 375 degrees F and take out a large baking dish
  2. In a large bowl, whisk together pumpkin, sugar, eggs, vanilla, pumpkin pie spice and sea salt until smooth
  3. Mix in coconut milk cream until smooth
  4. Next make the crumb topping by adding butter, flour, sugar, salt, spice, graham crackers and oats to large mixing bowl and mix together until mixture is uniform and crumbly (use your hands or a fork)
  5. Add the pumpkin mixture to baking dish and top with crumble topping
  6. Bake in oven for 40-45 minutes or until the the top is golden and the dish doesn’t jiggle when you shake it
  7. Serve warm with ice cream or whipped cream

Notes

*Store leftovers in fridge for 5 days and warm up in oven or microwave before serving

  • Author: Rachel

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