Healthy Pumpkin Crisp (vegan, gluten-free, refined sugar free)
This healthy pumpkin crisp is so cozy and way easier to make than pie. A creamy, spiced pumpkin filling sits under a golden oat and pecan crisp topping that is so delicious and comes together with simple ingredients and no fuss. Top it with some ice cream and you’ll be in heaven. Dare I say it is even better than pie?
I just love a crisp topping that contrasts a creamy pumpkin filling. If you need something gluten-free, dairy-free, and refined sugar free for Thanksgiving or dessert, this healthy pumpkin crisp is for you! It’s made with wholesome ingredients that will leave you feeling good and satisfied inside.
It’s an easy fall dessert that gives you all the pumpkin pie flavors without the hassle of making a pie crust! You can whip it up in just a few minutes too. It’s so flavorful and delicious!
Why You’ll Love This Pumpkin Crisp
- All the flavor of pumpkin pie, with less work. No crust to roll out and no blind baking.
- Creamy filling, crunchy topping. Coconut cream makes the pumpkin layer rich and silky, while oats and pecans add the perfect crunch.
- Naturally sweetened. Coconut sugar and maple syrup bring warm, caramel-like sweetness without any refined sugar.
- Simple ingredients. You probably have most of them in your pantry already.
- Great for sharing. It’s vegan and gluten-free, so everyone at the table can enjoy a slice.
If you make this healthy pumpkin crisp, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Healthy Pumpkin Crisp (vegan, gluten-free, refined sugar free)
Ingredients
pumpkin filling:
- 15 oz pumpkin puree (1 can or about 1 3/4 cup)
- 2/3 cup canned coconut cream (use mostly the thick cream part)
- 1/3 cup coconut sugar (or brown sugar)
- 1/4 cup pure maple syrup
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 2 Tbsp cornstarch (or arrowroot powder)
- 1 tsp vanilla extract
crisp topping:
- 1 cup rolled oats
- 1 cup oat flour
- 1/4 cup coconut sugar (or brown sugar)
- 1/3 cup chopped pecans
- 1 tsp pumpkin pie spice
- scant 1/4 tsp sea salt
- 3 Tbsp pure maple syrup
- 3 Tbsp melted coconut oil (or melted vegan butter)
Instructions
- Preheat oven to 375 degrees F. Grease a 9 inch pie pan and set aside.
- Make the crisp topping first. In a medium bowl, add the oats, oat flour, coconut sugar, pecans, pumpkin pie spice, and salt. Stir until well combined. Add the pure maple syrup and melted coconut oil (or butter). Stir until well combined and a crumble forms. Set aside.
- Make the pumpkin filling by combining all the pumpkin filling ingredients into a large bowl. Whisk until well combined and smooth.
- Pour filling into the prepared pie pan and spread into an even layer. Sprinkle crisp topping all over the top. Bake for 30-40 minutes, until top is golden brown. Let it cool for 30 minutes. Serve warm with a scoop of vanilla ice cream. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven.
