This healthy Pumpkin Crisp recipe is an easy holiday dessert that happens to be gluten-free and dairy-free with a crispy oat and quinoa topping.
Pumpkin pie might be the all-American classic dessert on Thanksgiving tables. But it's not the only way to turn pumping into a crowd-pleasing treat! This pumpkin crisp has all of the warming fall flavors you love with a crisp crumble topping. Just like apple crisp, there's no bottom crust or any crust at all.
This is the easiest way to have the flavors and look of a stunning pumpkin pie without the extra work. Because chances are you probably have enough to take care of this time of year!
Ingredients
The ingredient list for this pumpkin crisp is simple and free of dairy and gluten. Here's what you need:
- Eggs. To make a custardy texture for your pie filling.
- Coconut sugar. An unrefined sweetener that adds a touch of caramel flavor.
- Coconut milk. Use full-fat canned coconut milk.
- Oats. Use old-fashioned or rolled oats.
- Maple syrup. Make sure you're using the real stuff, not imitation syrup!
- Quinoa flour. A great gluten-free flour for an added nutty flavor.
- Pumpkin puree. Make sure to use real pumpkin, not pumpkin pie filling in a can.
- Pumpkin spice. You can make your own by combining cinnamon, nutmeg, allspice, cloves, and ground ginger.
- Oat flour. A great go-to gluten-free flour for warming, comforting flavors, and texture.
- Coconut oil. This binds everything together.
Make-Ahead Pumpkin Crisp
If you're hoping to get a menu item or two out of the way ahead of time, this is a great dessert. You can make the crisp the day before. Cover it and keep it in the fridge. A few hours before serving, let the crisp come to room temperature on the counter.
You can serve it at room temp or warm the crisp in a 350°F oven for 10 to 15 minutes until you reach your desired temperature.
Serving Suggestions
I like to serve this pie when it's still warm. I recommend letting it cool for at least 20 to 30 minutes after baking so the crisp has a chance to firm up a bit. Then, I like to add a generous scoop of vanilla ice cream and a sprinkling of almonds or walnuts on top for crunch.
You can serve the crisp right out of the baking dish if you like! I bake mine in a cast iron skillet for a rustic look, but any oven-safe dish will work.
Coconut or regular whipped cream is another great topper for this crisp.
Can I Freeze Leftovers?
Certainly. Freeze any leftover crisp in an airtight container for up to three months. Defrost the cake in the fridge overnight, then reheat in the microwave in 30-second intervals until warm.
More Holiday Dessert Recipes
- Perfect Gluten-Free Vegan Apple Crumb Pie
- Easy Gluten-Free Pumpkin Pie Bars
- Vegan Pumpkin Pie with Almond Flour Pie Crust
If you make this gluten-free pumpkin crisp, be sure to let me know what you think in the comments below!
Healthy Pumpkin Crisp
Ingredients
- 3 eggs
- 1 cup coconut sugar
- 1/2 cup full fat coconut milk
- 1 (15oz) can pumpkin puree
- 2 teaspoons pumpkin pie spice
- Pinch of salt
- 1 1/2 cups oats
- 1/2 cup quinoa flour
- 1/2 cup oat flour
- 1/3 cup maple syrup
- 1/4 cup melted coconut oil
Instructions
- Preheat the oven to 375ºF. Grease a skillet or pie plate with cooking spray/oil and set aside.
- In a mixing bowl, beat together the eggs and sugar. Once smoothe, mix in the milk, pumpkin, spice and salt. Pour this mixture into the prepared pan.
- In a separte bowl, stir together the oats and flours. Add in the maple syrup and coconut oil and mix to form the crumble topping.
- Sprinkle the topping over the pumpkin mixture. It's okay if some of the crisp topping sinks!
- Bake in the center of the oven for 30 - 35 minutes until the pumpkin has set and the topping is golden brown.
- Serve with a scoop of vanilla ice cream (or yogurt) and enjoy!
Nutrition
