If making a pie crust just sounds like too much work, you need this Pumpkin Crisp. It’s a pumpkin pie filling, sweetened with pure maple, with an oat and pecan crumble. Top it off with ice cream, whipped cream, or serve as is.
Vegetarian | Gluten Free Options
It’s pumpkin time, friends! As a blogger, there’s this unwritten obligation to posting at least one pumpkin recipe per season. No, really. So, if pumpkin isn’t your thing, no worries, the season is short and transitions into holiday cookies…and who doesn’t like those?
But, if you are into pumpkin, keep reading! Because, not only do I have this yummy crisp for you, but links to a worldwide #virtualpumpkinparty! Started four years ago, by the sweet Sarah of Cake Over Steak, the Virtual Pumpkin Party connects bloggers and all pumpkin lovers on a single day in October with creative and delicious recipes. Browse through the links below for ultimate pumpkin love.
The idea for this crisp came after making a baked pumpkin pie without any crust at all. Although, it was pretty delicious on its own, I kind of really wanted a little something on top. Something with a bit of crunch. Between the oats and my favorite nut…pecans, you get so much crunch. The crumble topping sinks in a bit, giving the custard some buttery bits throughout. I really think you’ll love this.
Since we’re not making a pie crust, this dessert is simple enough for any weeknight dessert, but it also makes a nice alternative to holiday pumpkin pie. For anyone with a gluten sensitivity, I’ve got a simple gluten free option, making this super crowd friendly.
Serve this just as it is, or top with a scoop of vanilla ice cream or a bit of whipped cream. Either way…I hope you enjoy the simplicity of this easy dessert and get inspired by all of my favorite blogger friend recipes as well. xo
- 2 large eggs
- 1 12. oz can evaporated milk
- 1 15. oz can pumpkin puree
- 1/3 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 4 tablespoons butter cubed
- 1/3 cup all-purpose flour see note for gluten free option
- 1/4 cup dark brown sugar or coconut sugar
- 1/2 cup rolled oats
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup coarsely chopped pecans
- Preheat oven to 375 degrees. Butter a 2.5 to 3 quart baking dish.
- In a medium bowl whisk eggs. Add milk, pumpkin maple cinnamon, ginger cloves and salt. Whisk to combine. Pour into prepared baking dish.
- In a small bowl, work the butter into the flour until it forms coarse crumbs. Add the remaining ingredients and continue working the mixture until all the ingredients are buttery.
- Gently drop the topping over the pumpkin mixture by hand, covering the top surface. Some of the mixture will fall through…that’s ok.
- Bake in the center of your oven for 35 to 40 minutes.
- Allow to cool before serving. I prefer it cooled and refrigerated. This dessert keeps in the fridge for about 4 days.
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I LOVE SEEING PHOTOS OF RECIPES THAT YOU’VE MADE!
Before you take a bite, snap a photo with your phone, follow me on INSTAGRAM and tag it with #TASTELOVEANDNOURISH