Traditional pumpkin pie meets pumpkin crisp in this delicious fall dessert recipe! A creamy pumpkin pie filling is topped with nutty, crunchy oat topping and baked to golden brown perfection. The perfect dessert all holiday season long!
Why You’ll Love This Pumpkin Crisp Recipe
When in doubt, serve a fruit crisp. Everyone loves a fruit crisp! Plus, there’s a crisp for every season– Apple Crisp, Asian Pear Crisp, Pear Cranberry Gingersnap Crisp, Peach Blueberry Crisp, Strawberry Rhubarb Crisp– the options are truly endless. When I’m out to dinner and there are a dozen fancy choices on the menu, everyone leans towards the crisp. Or the crumble (same as a crisp but minus the oats.). You just can’t go wrong here!
I mean, what is not to love? Tender fruit, naturally sweet with a crunchy topping. Add a scoop of vanilla ice cream and it’s a match made in heaven. Fruit crisps are not over-the-top desserts, which you know are not my style. I do eat dessert, but I prefer the not-too-sweet kind.
I am introducing you to a totally different crisp today – the pumpkin pie crisp! It’s kind of like a crustless, classic pumpkin pie (the pumpkin filling is my favorite part anyway) with a crisp topping. It’s not too sweet, of course, but full of great pumpkin spice flavor. And I created a filling that is vegan just for the heck of it. But there is an option to use dairy if you want. The topping can be made both vegan and gluten-free. It’s not always easy to create a dessert that is vegan AND gluten-free.
What I also love is that the ingredients are pantry staples, so this crisp can be whipped up without a trip to the grocery store. It also lasts for several days in the fridge. Unlike fruit crisps, I prefer this one chilled just like my pumpkin pie. I did go heavy on the crisp topping because if you’re going to eat crisp, you need to eat crisp! Welcome to your new favorite fall dessert, pumpkin lovers!
Ingredient Notes
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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).
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maple sugar: Brown sugar or coconut sugar will also work (my preference is maple or brown).
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old-fashioned rolled oats: Look for gluten-free oats if you are gluten intolerant
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ground cinnamon
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chopped pecans
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fine sea salt
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cold vegan butter: Or cold coconut oil or cold unsalted butter (not vegan).
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pumpkin puree: Not pumpkin pie filling! Make sure to use unsweetened pumpkin puree. Canned pumpkin works just fine, but if you have fresh pumpkin purée, that works too!
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pure maple syrup
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well-shaken coconut milk: From a can or heavy cream (not vegan).
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arrowroot powder or cornstarch
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pure vanilla extract
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sea salt
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pumpkin pie spice
How to Make Pumpkin Crisp
Step 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.
Step 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.
Step 3: In a large bowl, whisk together pumpkin filling ingredients until smooth and well combined. Pour into the prepared baking dish.
Step 4: Sprinkle topping evenly over the pumpkin mixture.
Step 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.
Recipe Tips
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If you don’t have pumpkin spice mix, use 2 tsp ground cinnamon, 1⁄2 tsp ground ginger, 1⁄2 tsp ground cloves, and 1⁄4 tsp ground nutmeg.
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This can also be made in a 9-inch round baking dish or individual ramekins.
Serving & Storage Tips
Serve this delicious recipe topped with a dollop of whipped cream or a scoop of ice cream. It makes a festive dessert for any holiday or just to enjoy the pumpkin season.
Store leftover pumpkin crisp in an airtight container (or wrapped tightly in plastic wrap) in the refrigerator for up to 4-5 days. I like to serve it cold or at room temperature, but you can also serve it warmed up– up to you!
More Pumpkin Desserts
- Pumpkin Crumble Bars
- Gluten Free Chocolate Pumpkin Tart
- Apple Cider Pumpkin Bundt Cake
- Grain Free Pumpkin Cake with Maple Cream Cheese Frosting
This pumpkin crisp is the ultimate fall dessert, as far as I’m concerned! If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
The BEST Pumpkin Crisp Recipe (Vegan & GF Option)
Ingredients
- 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*
Instructions
- Preheat the oven to 375°F. Grease an 8 x 8 or 9 x 9-inch square baking dish with butter or coconut oil.
- 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.
- In a large bowl, whisk together pumpkin filling ingredients until smooth and well combined. Pour into the prepared baking dish.
- Sprinkle topping evenly over pumpkin filling.
- 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.
Notes
- 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
- Serve this delicious recipe topped with a dollop of whipped cream or a scoop of ice cream. It makes a festive dessert for any holiday or just to enjoy the pumpkin season.
- Store leftover pumpkin crisp in an airtight container (or wrapped tightly in plastic wrap) in the refrigerator for up to 4-5 days. I like to serve it cold or at room temperature, but you can also serve it warmed up– up to you!
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Ahhh this was beyond! I had way less pumpkin purée than I thought, and was already mid way through the recipe when I realized. Added chopped apples and pears and some dried cranberries to make up for the little pumpkin… still delicious!! Can’t wait for my hubby to try it!
Wow! I love your adaptations! Thank you for sharing, Maria.
Could you also use this filling in a regular pie crust as a gf/df pumpkin pie? Seems like it would work!
Probably!
What nut would be best to substitute for pecans? We have allergies to pecans, walnuts, and hazelnuts but all other nuts are fine
You can try almonds. Otherwise, omit and supplement with more oats.
Hi Pamela, I don’t have heavy cream or coconut milk. Could I make it with regular milk?
It’s worth a try using whole milk, but I have no idea how it will turn out since I have only made it with coconut milk or cream.