Pumpkin Crisp


almond flour - gluten free

Made with almond flour and naturally gluten free, this Pumpkin Crisp is the ultimate fall dessert with a dairy free option too.


step 1

Start by measuring out the ingredients listed. you'll find more tips and substitutions on the blog. And there's options for both regular and dairy free whipped creams and ice creams too.


step 2

Next preheat the oven and whisk together the pumpkin pie filling in a medium sized bowl.


step 3

Then mix together the almond flour crisp topping. You'll find dairy free options in the recipe too.


step 4

pour the pumpkin pie filling into an enameled skillet or baking dish. Then sprinkle the crisp topping lightly over the top taking care so it doesn't sink.


step 5

Bake until lightly puffed in the center and the filling begins to pull away from the side.


step 6

Serve warm, cool, or cold with whipped cream or ice cream.

3 key tips

1. Try this pumpkin crisp with my homemade maple ice cream.

2. or enjoy with some whipped cream with a pinch of cinnamon whipped in.

3. Try this both warm and cold so you can see what you like best.


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