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Pumpkin Crisp

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
Servings 8

Ingredients

  • 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

Topping

  • 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

Instructions

  • 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.

Notes

Use gluten free all purpose flour to keep this gluten free.