Description
This comforting Gluten-Free Pumpkin Crisp is a heartwarming autumn indulgence, blending a velvety, spice-infused pumpkin custard with a crunchy, buttery pecan-oat topping. Perfectly seasoned with cinnamon and pumpkin spice, it captures the essence of a classic pumpkin pie without the tedious crust. Its rustic texture and natural sweetness make it an ideal, inclusive dessert for gatherings, offering a soul-soothing experience that fills your home with the intoxicating aroma of the season.
Ingredients
1 tbsp tapioca starch
2 tsp pumpkin spice
2/3 cup pure maple syrup
15 ounces canned pure pumpkin puree
1/2 tsp sea salt
1/2 cup canned coconut milk
3 large eggs
2 tsp vanilla extract
1 cup fine almond flour
1/3 cup coconut sugar
1 tsp ground cinnamon
1/4 tsp sea salt
1 cup chopped pecans
1/2 cup gluten-free rolled oats
6 tbsp melted salted butter
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
In a large bowl, whisk together the pumpkin puree, maple syrup, coconut milk, eggs, vanilla, tapioca starch, pumpkin spice, and salt until smooth.
Pour the pumpkin mixture into the prepared baking dish.
In a separate medium bowl, combine the almond flour, coconut sugar, cinnamon, salt, pecans, and gluten-free rolled oats.
Pour the melted butter over the topping mixture and stir until crumbly.
Sprinkle the topping evenly over the pumpkin filling.
Bake for 45 to 50 minutes, or until the center is set and the topping is golden brown.
Let the crisp cool for at least 20 minutes before serving to allow the custard to firm up.
Notes
Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the oven or microwave to restore the crunch of the topping. For a dairy-free variation, substitute the melted butter with melted coconut oil or a high-quality vegan butter alternative.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 22g
- Sodium: 230mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 85mg