Healthy Pumpkin Crisp
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Yield: 12 servings
For the Pumpkin Base
  • 14 oz can pumpkin (or 1¾ cup)
  • 1½ cups canned full fat coconut milk * see Note
  • 2 eggs
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • ⅓ cup Truvia Brown Sugar (or dry sweetener of choice)
  • 1 tsp vanilla
For the Topping
  • 1 cup quick oats
  • ½ cup gluten-free all purpose flour (or if not gf, use all purpose or whole wheat pastry flour)
  • ⅓ cup Truvia Brown Sugar (or dry sweetener of choice)
  • 1½ tsp cinnamon
  • 4 Tbsp butter, melted (for dairy-free use vegan margarine or coconut oil)
  1. Preheat your oven to 375 degrees F.
  2. In a medium bowl, whisk together all the ingredients in the pumpkin base.
  3. In another bowl, mix together all the dry ingredients for the topping. Lastly adding in the melted butter and mixing until it forms a crumble.
  4. Mist an 8x8 or 9x9 square baking dish with oil.
  5. Pour in the pumpkin base only (not the topping). Bake just the pumpkin layer for 35 minutes.
  6. After the pumpkin layer has baked for 35 minutes, add the crumble topping and bake another 25 minutes.
  7. Crisp will be done when the pumpkin layer has set similar to pumpkin pie, and the crumble layer is golden brown.
Tip: If your full fat coconut milk is separated when you open it, I would suggest you blend it to give it a smooth consistency before adding it to the mixture.
Serving size: 1 serving Calories: 190 Fat: 10 g Saturated fat: 7 g Carbs: 25 g Sugar: 7.1 g Sodium: 165 mg Fiber: 2.4 g Protein: 3 g Cholesterol: 41 mg
Recipe by Busy But Healthy at