Pumpkin Crisp
Serves: 6
  • Coconut oil, vegan butter or unsalted butter (not vegan) for greasing the baking dish
  • Topping:
  • 1 cup whole grain flour, such as whole wheat pastry, white whole wheat, einkorn, spelt GF flour blend, and/or oat flour (or combine any of these)
  • 1⁄2 cup maple sugar, brown sugar, or coconut sugar (my preference is maple or brown)
  • 1⁄2 cup old-fashioned rolled oats (look for gluten-free oats if you are gluten intolerant)
  • 1 teaspoon ground cinnamon
  • 1⁄2 cup chopped pecans (or use an additional 1⁄2 cup oats)
  • 1⁄2 teaspoon fine sea salt
  • 8 Tablespoons cold vegan butter, cold coconut oil or cold unsalted butter (not vegan), cut into pieces
  • Filling:
  • 2 3⁄4 cups pumpkin puree (not pumpkin pie filling), about 1 1⁄2 (15-ounce) cans
  • 1⁄3 cup pure maple syrup (you may be able to get away with less if you like very lightly
  • sweet desserts)
  • 1⁄2 cup well-shaken coconut milk (from a can) or heavy cream (not vegan)
  • 2 Tablespoons arrowroot powder (probably can sub cornstarch)
  • 1 teaspoon pure vanilla extract
  • 1⁄2 teaspoon sea salt
  • 1 Tablespoon pumpkin pie spice*
  1. Preheat the oven to 375°F. Grease an 8 x 8 or 9 x 9-inch square baking dish with butter or coconut oil.
  2. Add all topping ingredients in a bowl of a mixer fitted with the paddle attachment. Blend until the mixture resembles small peas. The mixture should look moist and not dusty and dry. But it should also have clumps and not be a pasty mass. If you don’t have a mixer, this can be done by hand with a pastry blender or pulsed in a food processor (just add the oats and pecans afterwards so they don’t get over processed.) Squeeze the topping with your hands to create small clumps and refrigerate while you make the filling.
  3. In a large bowl, whisk together pumpkin filling ingredients until smooth and well combined. Pour into the prepared baking dish.
  4. Sprinkle topping evenly over pumpkin filling.
  5. Bake pumpkin crisp for 35-45 minutes or until pumpkin filling is bubbling a little on the sides and is set. Serve warm or at room temperature or refrigerate until chilled. I personally like it room temp or cold.
*If you don’t have pumpkin spice mix, use 2 tsp ground cinnamon, 1⁄2 tsp ground ginger, 1⁄2 tsp ground cloves, 1⁄4 tsp ground nutmeg

This can also be made in a 9-inch round baking dish or individual ramekins
Recipe by Pamela Salzman at https://pamelasalzman.com/pumpkin-crisp-recipe/