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Pumpkin Crisp

This pumpkin crisp recipe is the perfect fall treat. It is easy healthy, nutrient dense, and easy to mix up!
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine Baked Goods, Comfort Food, Gluten Free
Servings 6 servings

Equipment

  • Mixing Bowl
  • 8x8 pan

Ingredients
  

Filling

  • 2 cups Pureed Pumpkin or Butternut Squash fresh or canned
  • 1/3 cup Maple Syrup or Honey
  • 3 Eggs
  • 1 Tbsp Coconut Oil melted
  • 1 tsp Vanilla Extract
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ground Ginger
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground All Spice
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Salt

Topping

  • 1/2 cup Old Fashioned Oats
  • 1/2 cup Shredded Coconut
  • 2 Tbsp Melted Coconut Oil or Butter
  • 2 Tbsp Maple Syrup or Honey
  • 1/3 cup Pecans or Walnuts chopped
  • 1/2 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Salt
  • dash Ground Nutmeg
  • dash Ground All Spice
  • dash Ground Clove

Instructions
 

  • Preheat oven to 350 degrees.

Assemble the Filling

  • Add the pumpkin and all the seasonings to a mixing bowl. If the pumpkin is fresh, you may need to puree it with the mixer or blender. Mix until all ingredients all well combined.
  • Add in the eggs, maple syrup, coconut oil, and vanilla, Mix until the filling is a creamy and smooth texture.
  • Grease 8x8 pan with coconut oil or butter and place filling inside of pan in a smooth even layer.

Assemble the Topping

  • In a separate mixing bowl, add oats, coconut, nuts and seasonings.
  • Stir in melted butter or coconut oil and maple syrup. Mix until well combined.
  • Layer topping over the filling.

Baking

  • Cover with aluminum foil and let bake for 20 minutes. Remove foil and let bake for another 20 minutes until the topping is crisp and brown.
  • Let cool for 10-20 minutes to allow filling to come together.
  • Serve with your favorite topping and enjoy!
Keyword Quick & Easy