Gluten-Free Pumpkin Crisp
All the flavor of a classic pumpkin pie, without the fuss of the pie crust! This pumpkin crisp combines pumpkin, warm spices, vanilla, toasty pecans, and a buttery oat crumble topping you'll DREAM about!
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Servings: 9 -12 servings
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 9x9 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/