This delicious pumpkin crisp is an easy fall dessert that's gluten-free, dairy-free, and made lighter than your typical homemade crisp recipe. It's packed with sweet pumpkin custard and cozy fall spice underneath a crispy oat and quinoa flour topping.
If you're craving easy pumpkin desserts this fall, you might also love these pumpkin pie bars and this pumpkin baked oatmeal. Just like this pumpkin crisp, all you need is a scoop of banana ice cream or yogurt!
Pumpkin pie might be the all-American classic dessert on Thanksgiving tables. But it's not the only way to turn a can of pumpkin into a crowd-pleasing treat. Today's 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, so it's very quick and fuss-free to make.
What Makes This Pumpkin Crisp So Special
- Pumpkin pie flavor, without the pie. This is the easiest way to have the flavors and look of a stunning pumpkin pie without the extra work of actually baking a full pie. If your holiday season is anything like mine, there's plenty else to take care of!
- A lighter holiday treat. I wanted to create a fall and holiday dessert that's as nourishing as it is delicious and festive. With its rich but lightened-up pumpkin custard filling, his pumpkin crisp succeeded.
- Dairy-free and gluten-free. This crisp recipe is perfect if you're baking for a crowd, and it caters to dairy-free and gluten-free diets with wholesome ingredients like quinoa and oat flour, maple syrup, coconut milk, and gluten-free oats.
Ingredients You'll Need
The ingredient list for this pumpkin crisp is simple and free of dairy and gluten. Here's what you need. You'll find the printable recipe with the full amounts in the recipe card below the post.
- Eggs – To make a custardy texture for your pie filling.
- Coconut sugar – Coconut sugar is an unrefined sweetener that adds a touch of caramel flavor. You could use brown sugar instead.
- Coconut milk – You'll need full-fat canned coconut milk. Coconut milk is different from coconut cream or cream of coconut (I know, confusing), so double-check that you're using the right product!
- Oats – The best oats for baking are old-fashioned or rolled oats. Instant oats are too soft, while steel-cut oats tend to be hard and chewy.
- Maple syrup – Make sure you're using the real stuff, not imitation pancake syrup! Honey is a good alternative if you need it.
- Quinoa flour and oat flour – Two of my go-to gluten-free flours that add nutty flavor and texture to the crumble.
- Pumpkin puree – Make sure to use real canned pumpkin purée, not canned pumpkin pie filling, which contains sweeteners and spices.
- Pumpkin spice – You can make your own by combining cinnamon, nutmeg, allspice, cloves, and ground ginger (refer to the spice blend in my pumpkin pie spiced pumpkin seeds for details).
- Coconut oil – Coconut oil binds the topping together in place of butter in this dairy-free crisp.
How to Make Pumpkin Crisp (Gluten-Free & Dairy-Free)
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. The step-by-step overview here gives an idea of what you can expect from this easy pumpkin crisp recipe. Follow along below:
- First, prepare for baking. Start by greasing a skillet or pie plate while the oven preheats to 375ºF.
- Mix the pumpkin filling. In a bowl, cream the eggs and sugar, then add the coconut milk, pumpkin, spices, and salt. Pour the filling into your prepared skillet/pie plate.
- Make the topping. In a new bowl, mix the oats with both flours. Stir in the maple syrup and coconut oil, mixing to form a crumble. Sprinkle the topping evenly over the pumpkin filling.
- Bake. Bake the crisp in the middle of the oven at 375ºf for 30-35 minutes. Once the pumpkin has set and the top is a crispy, golden brown, you're ready to serve!
Pro Tip: Make This Dessert Ahead of Time
This pumpkin crisp is a great dessert to make ahead. Prepare and bake 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 temperature or warm the crisp in a 350°F oven for 10 to 15 minutes until you reach your desired temperature. See the section further on for more storage instructions.
Serving Suggestions
I always serve pumpkin crisp when it's still a little warm from the oven. Wait about 20-30 minutes after baking, then load up your servings with vanilla ice cream, and a garnish of almonds, walnuts, or pecans for crunch. Dairy-free cocoa nibs are another easy topping, as is coconut whipped cream or regular whipped cream.
How to Store
- Refrigerate. Keep any leftover pumpkin crisp covered in the fridge for up to 3 days.
- Reheat. If you'd like to warm up your crisp, heat it in the microwave or in the oven until it's hot again to your liking.
- Freeze. Freeze the pumpkin crisp in an airtight container for up to three months. Thaw in the fridge overnight, then reheat in the microwave in 30-second intervals until warm.
More Pumpkin Desserts
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
