Pumpkin pie filling piled high with crunchy streusel topping make up this perfectly spiced Pumpkin Crisp! It's the perfect way to have all the best flavors of pumpkin pie with a nutty cinnamon topping that's all crunch. We like this fall dessert even more than a traditional Pumpkin Pie and I think you'll love it too.
6tbspsalted buttermelted, or ghee, avocado oil, vegan butter, or coconut oil
Instructions
Preheat the oven to 350ºF and lightly grease a 10" enameled cast iron skillet or 11"x7" baking pan.
In a medium sized mixing bowl whisk together the tapioca starch, pumpkin spice, and maple syrup until smooth. Add the rest of the pumpkin pie filling ingredients and whisk until smooth.
Pour the pumpkin pie filling into the prepared baking dish, and set it aside.
In another medium sized bowl, stir together the almond flour, coconut sugar, cinnamon, sea salt, pecans, and rolled oats until combined. Add the butter and mix until clumps begin to form.
Carefully add the topping over the pumpkin pie filling. Squeeze the crisp topping into small clumps as you spread it evenly over the filling. Try not to 'drop' the topping on so it doesn't sink.
Bake the pumpkin crisp until lightly puffed in the center and the edges are just pulling away from the side of the pan. The center will jiggle slightly when you wiggle the pan, about 40-45 minutes.
Let the crisp cool to warm or room temperature before serving. You can serve it hot, but the flavors meld together better when it cools first.
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Notes
If you use either avocado oil or coconut oil for dairy free in the crisp topping, increase the salt measurement to 1/2 teaspoon.