Gluten-Free Pumpkin Crisp
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This easy gluten-free pumpkin crisp recipe is like pumpkin pie without the fuss of a pie crust! Instead, we top the spiced pumpkin filling with a delicious crumble topping that makes this pumpkin dessert extra special.
Pumpkin lovers unite! I look forward to pumpkin season all year long. As a recipe developer, it’s just SO MUCH FUN to develop yummy pumpkin recipes to share and this gluten-free pumpkin pie crisp is our latest offering.
Think of it kind of like a crustless pumpkin pie–you get all the delicious flavor of a traditional pumpkin pie filling, but instead of fussing with a pie crust, you top the filling with a buttery brown sugar crumble that bakes into a golden crisp.
It’s the PERFECT dessert for fall, and would make a great addition to your Thanksgiving pie spread or holiday gatherings. Between the pumpkin flavor, warm spices, and golden brown oatmeal topping laced with crunchy pecans, this fall dessert has it ALL!
And the best part is, it starts with simple ingredients…
Simple Ingredients To Get Started
Let’s take a look at our ingredient list:
- Cream Cheese. Softened cream cheese gives this crumble some body really improves the flavor!
- Brown Sugar. You’ll use light brown sugar in both the pumpkin filling and the delicious crisp topping. It’s subtle molasses and caramel notes are lovely here!
- Pumpkin Purée. Canned pumpkin puree (not pie filling!) gives this pumpkin crisp gorgeous color and flavor. We usually buy Libby brand for consistency.
- Maple Syrup. Along with the brown sugar, vanilla & spices, pure maple syrup adds delicious flavor!
- Eggs & An Extra egg Yolk. Adding an extra egg yolk is a trick for richness, which is exactly what we want in a custardy pumpkin filling.
- Warm Spices & Salt. Rather than using pumpkin spice, we use our own custom blend of cinnamon, nutmeg, ginger, and cloves. You still get all that pumpkin pie spice flavor, in just the right proportions. Then, salt helps balance the flavors.
- Vanilla Extract. I love plenty of vanilla in the filling and the buttery crumble topping. Vanilla forver!
- Heavy Cream. To give this pumpkin filling just the right texture.
- Butter. Cool, cubed butter goes into the crisp topping and helps the mixture form clusters and brown beautifully.
- Gluten-Free Flour. We love King Arthur Measure-For-Measure Gluten-Free Flour for this pumpkin crisp. Feel free to use another 1:1 gluten-free flour blend, like Bob’s Red Mill, but avoid coconut flour or almond flour in this recipe, since they won’t work well.
- Gluten-Free Oats. You can use gluten-free rolled oats (old-fashioned oats) or gluten-free quick oats for this!
- Pecans. Another little trick! Chopped pecans are delicious with the pumpkin and spices.
How To Make Pumpkin Crisp, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below!
First, Make The Components
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease a 9×9 baking dish. (I prefer ceramic or glass pans for this pumpkin crisp.)
- Combine Cream Cheese & Brown Sugar. In a large bowl, combine softened cream cheese and 1/2 cup brown sugar. Beat with a hand mixer until well blended and smooth. Scrape down the edges of the bowl.
- Finish The Filling. Next, add pumpkin puree, maple syrup, eggs, 2 teaspoons vanilla, the spices, and 1/2 teaspoon salt. Mix on LOW speed until smooth and evenly blended. Scrape down the edges of the bowl. Pour the cream into the pumpkin mixture and mix on LOW speed until blended. Stir through with a spatula to make sure there are no hidden lumps or under-mixed sections. Pour filling into the prepared baking dish.
- Mix Up The Crumble Topping. In the same bowl (or a fresh one, if you don’t mind extra dishes!), combine softened butter, gluten-free oats, brown sugar, gluten-free flour, pecans, 1 teaspoon vanilla, and pinch salt. Mix with a fork, a hand mixer, or your hands until the crumble topping is evenly mixed and there are large clusters. (There shouldn’t be any dry spots left!)
Assemble & Bake The Crisp
- Top The Crisp. Carefully sprinkle the crumbly topping on top of the pumpkin filling, making sure to cover everything evenly and completely. (The better you distribute the topping, the more evenly this pumpkin crisp will bake!)
- Bake pumpkin crisp in preheated oven for about 50-55 minutes until the top is golden brown and the filling has just a slight wobble in the center. I recommend setting a timer for the 40 minute mark. Check to make sure your topping isn’t browning too quickly and loosely tent with aluminum foil if needed. (I don’t need to tent this crisp in my oven, but you always want to check!)
- Serve & Store. Cool the crisp at least 15-20 minutes before serving to allow everything to set. Cover any leftovers in the pan and refrigerate up to 3-4 days.
Serving Suggestions & Tricks
This gluten-free pumpkin crisp is best served warm (not hot!). Go the extra mile with one of these serving suggestions:
- Add A Scoop of Ice Cream! A scoop of your favorite vanilla ice cream is delicious on a bowl of warm pumpkin crisp. That hot-cold combo gets me every time!
- Try A Dollop of Whipped Cream. Ice cream too rich? Keep it simple with a dollop of vanilla whipped cream.
- Drizzle With Caramel Sauce. Caramel and pumpkin flavors are SO GOOD together. A little goes a long way, but a tiny drizzle of caramel sauce on the pumpkin crisp is tough to beat! (We love this trick on our Caramel Apple Crisp and Apple Crumble Cheesecake recipes)
FAQ + Tips For The Best Gluten-Free Pumpkin Crisp
Can This Be Made In Advance? To make this pumpkin crisp ahead of time, we recommend mixing up the filling and topping, but storing them separately in the refrigerator until right before baking. (The filling can be stored in the baking dish, and the topping can be kept in an airtight container or bag until right before baking.)
Make It Nut-Free! Have a nut allergy? Feel free to skip the pecans! While we love their toasty nutty crunch that toasted pecans add, they are not strictly necessary. You can easily leave them out!
Do You Serve Pumpkin Crisp Warm Or Cold? We recommend warm! Warm pumpkin crisp has the texture–the filling is soft and custardy, while the topping is light and crisp. The crisp crumble topping has a tendency to harden when chilled, so bring leftover pumpkin crisp back to room temperature before serving for best results.
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Gluten-Free Pumpkin Crisp
Ingredients
For The Pumpkin Filling:
- 8 ounces cream cheese softened
- ½ cup light brown sugar (100 grams)
- 1 (15-ounce) can unsweetened pumpkin puree
- ¼ cup pure maple syrup
- 2 large eggs + 1 egg yolk save extra white for another use
- 2 teaspoons vanilla extract
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ½ teaspoon salt
- ¾ cup heavy cream
For The Crisp Topping:
- 6 Tablespoons butter cut into small cubes and softened slightly
- ¾ cup light brown sugar (150 grams)
- ¾ cup gluten-free oats (68 grams)
- ½ cup gluten-free measure-for-measure flour (60 grams*)
- ½ cup finely diced pecans*
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease a 9×9 baking dish. (I prefer ceramic or glass pans for this pumpkin crisp.)
- Combine Cream Cheese & Brown Sugar. In a large bowl, combine softened cream cheese and 1/2 cup brown sugar. Beat with a hand mixer until well blended and smooth. Scrape down the edges of the bowl.
- Finish The Filling. Next, add pumpkin puree, maple syrup, eggs, 2 teaspoons vanilla, the spices, and 1/2 teaspoon salt. Mix on LOW speed until smooth and evenly blended. Scrape down the edges of the bowl. Pour the cream into the pumpkin mixture and mix on LOW speed until blended. Stir through with a spatula to make sure there are no hidden lumps or under-mixed sections. Pour filling into the baking dish.
- Mix Up The Crumble Topping. In the same bowl (or a fresh one, if you don’t mind extra dishes!), combine softened butter, gluten-free oats, brown sugar, gluten-free flour, pecans, 1 teaspoon vanilla, and pinch salt. Mix with a fork, a hand mixer, or your hands until the crumble topping is evenly mixed and there are large clusters. (There shouldn’t be any dry spots left!)
- Top The Crisp. Carefully add the crumble topping on top of the pumpkin filling, making sure to cover everything evenly and completely. (The better you distribute the topping, the more evenly this pumpkin crisp will bake!)
- Bake pumpkin crisp in preheated oven for about 50-55 minutes until the top is golden brown and the filling has just a slight wobble in the center. I recommend setting a timer for the 40 minute mark. Check to make sure your topping isn’t browning too quickly and loosely tent with foil if needed. (I don’t need to tent this crisp in my oven, but you always want to check!)
- Serve & Store. Cool the crisp at least 15-20 minutes before serving to allow everything to set. Serve with a scoop of vanilla ice cream or a dollop of whipped cream. (A drizzle of caramel sauce can also be incredible!) Cover any leftovers in the pan and refrigerate up to 3-4 days.
Notes
- Pumpkin. Make sure to buy unsweetened pumpkin puree, not pumpkin pie filling!
- Maple Syrup. Be sure to use pure maple syrup NOT pancake syrup. If you can’t find any, use 1/3 cup extra brown sugar instead.
- Gluten-Free Flour. We love King Arthur Measure-For-Measure Gluten-Free Flour for this pumpkin crisp. Feel free to use another 1:1 blend, like Bob’s Red Mill, but avoid coconut flour or almond flour in this recipe, since they won’t work well.
- Nut-Free. Have a nut allergy? Feel free to skip the pecans!
- Make-Ahead Tips. To make this pumpkin crisp ahead of time, we recommend mixing up the filling and topping, but storing them separately in the refrigerator until right before baking. (The filling can be stored in the baking dish, and the topping can be kept in an airtight container or bag until right before baking.)
- A Tip For Leftovers. The crumble topping has a tendency to harden when chilled, so bring leftover pumpkin crisp back to room temperature before serving for best results.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-pumpkin-crisp/
This is a great way to get pumpkin goodness. And so easy to make.