Description
This cozy, gluten-free pumpkin crisp reimagines the classic pumpkin pie as a rustic, crustless dessert casserole. Featuring a velvety, spiced custard base topped with a crunchy, nutty streusel of oats, almond flour, and pecans, it captures the essence of autumn in every bite. Perfect for holiday gatherings or a quiet Sunday afternoon, this comforting treat offers the perfect balance of creamy and crunchy textures, making it a stress-free staple for any home baker.
Ingredients
15 ounces pure canned pumpkin puree
2/3 cup pure maple syrup
1/2 cup canned coconut milk
3 large eggs
1 tablespoon tapioca starch
2 teaspoons pumpkin spice
2 teaspoons pure vanilla extract
1/2 teaspoon sea salt
1 cup gluten-free rolled oats
1/2 cup almond flour
1/2 cup chopped pecans
1/4 cup coconut oil, melted
1/4 cup coconut sugar
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a medium-sized baking dish.
In a large bowl, whisk together the pumpkin puree, maple syrup, coconut milk, eggs, tapioca starch, pumpkin spice, vanilla extract, and sea salt until smooth.
Pour the pumpkin mixture into the prepared baking dish.
In a separate small bowl, combine the rolled oats, almond flour, pecans, melted coconut oil, and coconut sugar until crumbly.
Sprinkle the streusel mixture evenly over the top of the pumpkin filling.
Bake for 35 to 40 minutes, or until the center is set and the topping is golden brown.
Allow the crisp to cool for 15 minutes before serving to let the custard stabilize.
Notes
Ensure you use pure pumpkin puree, not pre-spiced pie filling. If you prefer a dairy-rich option, heavy cream can be substituted for the coconut milk. Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 70mg