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
112. oz can evaporated milk
115. oz can pumpkin puree
1/3cuppure maple syrup
1/3cupall-purpose floursee note for gluten free option
1/4cupdark brown sugar or coconut sugar
1/2cupcoarsely 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.
Use gluten free all purpose flour to keep this gluten free.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com