Healthy Pumpkin Crisp

by Kristine on November 14, 2015

in Desserts, Gluten Free, Kid Friendly, Recipes

Healthy Pumpkin Crisp_1

Crisps and crumbles. Arguably my favorite dessert. While I love pies, I never want to put in the time and effort to make them. This healthy pumpkin crisp is a cross between a pumpkin pie and a crumble. Its a yummy alternative to traditional pumpkin pie and perfect for the non-confident baker.

Healthy Pumpkin Crisp_3

I kept this recipe gluten-free as I use a mix of oats and gluten-free flour. Celiac’s know to use uncontaminated oats to ensure gluten-free. But if you aren’t gluten-free, you can use all purpose flour or whole wheat pastry flour if you prefer. This recipe is also virtually dairy free as the base of the pumpkin layer is coconut milk.

Healthy Pumpkin Crisp_2

Whipped topping is totally optional. Full fat coconut milk can be whipped with a sweetener to make a topping, or if dairy isn’t an issue, there’s always whipped cream. A nice touch to an easy and comforting dessert!

Healthy Pumpkin Crisp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Yield: 12 servings
Ingredients
For the Pumpkin Base
  • 14 oz can pumpkin (or 1¾ cup)
  • 1½ cups canned full fat coconut milk * see Note
  • 2 eggs
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • ⅓ cup Truvia Brown Sugar (or dry sweetener of choice)
  • 1 tsp vanilla
For the Topping
  • 1 cup quick oats
  • ½ cup gluten-free all purpose flour (or if not gf, use all purpose or whole wheat pastry flour)
  • ⅓ cup Truvia Brown Sugar (or dry sweetener of choice)
  • 1½ tsp cinnamon
  • 4 Tbsp butter, melted (for dairy-free use vegan margarine or coconut oil)
Instructions
  1. Preheat your oven to 375 degrees F.
  2. In a medium bowl, whisk together all the ingredients in the pumpkin base.
  3. In another bowl, mix together all the dry ingredients for the topping. Lastly adding in the melted butter and mixing until it forms a crumble.
  4. Mist an 8x8 or 9x9 square baking dish with oil.
  5. Pour in the pumpkin base only (not the topping). Bake just the pumpkin layer for 35 minutes.
  6. After the pumpkin layer has baked for 35 minutes, add the crumble topping and bake another 25 minutes.
  7. Crisp will be done when the pumpkin layer has set similar to pumpkin pie, and the crumble layer is golden brown.
Notes
Tip: If your full fat coconut milk is separated when you open it, I would suggest you blend it to give it a smooth consistency before adding it to the mixture.
Nutrition
Serving size: 1 serving Calories: 190 Fat: 10 g Saturated fat: 7 g Carbs: 25 g Sugar: 7.1 g Sodium: 165 mg Fiber: 2.4 g Protein: 3 g Cholesterol: 41 mg

 

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Kristine
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  • Blair @ The Seasoned Mom

    This sounds absolutely delicious, Kristine!!

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