Gluten-Free Pumpkin Crisp Gluten-Free Pumpkin Crisp it’s quick and easy to make. Topped with a crumble topping, toasted, and chopped pumpkin seeds. Looking for a delicious and easy-to-make dessert for your next gathering? Look no further! This gluten-free pumpkin crisp is topped with a crunchy crumble, toasted pumpkin seeds, and a blend of warm pumpkin spices. Perfect for a smaller family gathering or as a standout dessert on your Thanksgiving table. Say goodbye to traditional pumpkin pie and hello to this mouth-watering autumn treat!
Gluten-Free Pumpkin Crisp
‘Tis the season for cozy gatherings and delicious desserts, and what better way to impress your guests than with a mouth-watering gluten-free pumpkin crisp? Picture a crunchy crumble topping paired with warm pumpkin spices, creating the perfect autumn treat that will leave everyone craving more. Hence, I will share the irresistible recipe for this gluten-free pumpkin crisp, along with step-by-step instructions, helpful tips for success, and guidance on serving and storing this delectable dessert. Nonetheless, get ready to elevate your fall gatherings with this show-stopping treat that will have your guests begging for the recipe!
Ingredients for Gluten-Free Pumpkin Crisp
To create this delectable crisp, you will need a few key ingredients that come together to form a symphony of flavors. Here’s what you’ll need to wow your guests with this irresistible dessert.
Step-by-Step Instructions
Preheat your oven to 350°F and gather all your ingredients for the gluten-free pumpkin crisp. Start by mixing together the pumpkin puree, monkfruit sweetener, pumpkin pie spice, cinnamon, eggs, and homemade coconut evaporated milk. in a large mixing bowl until well combined. In a separate bowl, combine the gluten-free flour, coconut sugar, baking powder, powdered vanilla, and salt. Next, cut in the coconut oil to create a crisp topping.
Next, spread the pumpkin mixture evenly into a baking dish, then sprinkle the crisp topping over the pumpkin layer. Top with roasted chopped pumpkin seeds. Pop it into the oven and bake for about 35-40 minutes, or until the topping is golden brown and the pumpkin filling is bubbly.
Once the gluten-free pumpkin crisp is done baking, remove it from the oven and let it cool slightly before serving. Furthermore, this irresistible dessert is best enjoyed warm with a scoop of vanilla ice cream on top.
Tips for Making the Perfect Gluten-Free Pumpkin Crisp
Be sure to measure your ingredients accurately to ensure the right balance of flavors and textures in your crisp. When mixing the pumpkin filling, make sure it is well combined before adding it to the baking dish. As for the crisp topping, feel free to get creative with your choice of nuts, spices, or oats to add an extra layer of flavor. Finally, keep an eye on your crisp while it bakes to ensure it turns out perfectly golden brown and bubbly.
How to Serve and Store Your Gluten-Free Pumpkin Crisp
To serve scoop generous portions onto plates and top with a dollop of whipped cream or a sprinkle of cinnamon for a finishing touch. The warm, gooey texture of the pumpkin filling combined with the crispy topping will surely delight your taste buds. Be sure to savor each bite and enjoy the flavors of fall in every mouthful.
When it comes to storing your gluten-free pumpkin crisp, you can cover it with aluminum foil or plastic wrap and place it in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, simply reheat it in the oven at 350°F for about 15-20 minutes until warmed through. This way, you can continue to wow your guests with this irresistible dessert even days after making it.
In Conclusion
Now that you know how to serve and store your pumpkin crisp, you’re all set to impress your family and friends with this delicious treat. So go ahead, whip up another batch of this mouthwatering dessert and indulge in the flavors of fall.,
Needless to say, in a world of endless dessert options, this crisp stands out as a true crowd-pleaser. From the carefully selected ingredients to the simple step-by-step instructions, this recipe is a must-try for any fall gathering. So why wait? Indulge your taste buds and impress your guests with this irresistible treat. After all, a crispy topping and cozy pumpkin flavors are always in season. Happy baking!
Gluten-Free Pumpkin Crisp
Ingredients
- 1 (14.5 oz.) can pumpkin puree
- 2 beaten at room temperature whole eggs
- (6 oz.) of homemade evaporated coconut milk
- 3/4 cup monk fruit sweetener
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
Crumb Topping
- 1 1/8 cup cassava flour
- 1/4 cup coconut sugar
- 1 3/4 tsp baking powder
- 1/4 tsp pink salt
- 1/2 tsp vanilla bean powder
- 1/3 cup coconut oil
- 1 cup chopped toasted pumpkin seeds
Directions:
First, preheat the oven to 350 F. Second, combine the pumpkin puree, eggs, evaporated coconut milk, monkfruit sweetener, pumpkin pie spice, and cinnamon. Blend until smooth and all the ingredients are incorporated. Pour into a square 9×13 ungreased pan. Place cassava flour, coconut sugar, vanilla, baking powder, and salt into a bowl and stir together until combined. Cut in the coconut oil using a pastry knife until the topping is crumbly. Sprinkle the top of the pumpkin with the cassava flour blend. Finally, sprinkle the toasted pumpkin seeds over the top Bake for about 40 – 45 minutes or until golden brown. Remove from the oven and allow to cool. Cut the cake into pieces. Top with cinnamon coconut whipped cream and more pumpkin seeds.
Gluten-Free Pumpkin Crisp
Ingredients
- 1 (14.5 oz.) can pumpkin puree
- 2 whole eggs at room temperature
- 6 oz. homemade evaporated coconut milk
- 3/4 cup monkfruit seetener
- 1 tsp pumpkin pie spice see recipe on my blog
- 1 tsp cinnamon
Crumb Topping
- 1 1/8 cup cassava flour
- 1/4 cup coconut sugar
- 1 3/4 tsp baking soda
- 1/4 tsp pink salt
- 1/2 tsp powdered vanilla
- 1/3 cup coconut oil
- 1 cup toasted and chopped pumpkin seeds
Instructions
- First, preheat the oven to 350 F.
- Second, combine the pumpkin puree, eggs, evaporated coconut milk, monkfruit sweetener, pumpkin pie spice, and cinnamon.1 (14.5 oz.) can pumpkin puree, 2 whole eggs at room temperature, 6 oz. homemade evaporated coconut milk, 3/4 cup monkfruit seetener, 1 tsp pumpkin pie spice, 1 tsp cinnamon
- Blend until smooth and all the ingredients are incorporated.
- Pour into a square 9x13 or 8x8 ungreased pan.
- Place cassava flour, coconut sugar, vanilla, baking powder, and salt into a bowl and stir together until combined.1 1/8 cup cassava flour, 1/4 cup coconut sugar, 1 3/4 tsp baking soda, 1/2 tsp powdered vanilla, 1/4 tsp pink salt
- Cut in the coconut oil using a pastry knife until the topping is crumbly.1/3 cup coconut oil
- Sprinkle the top of the pumpkin with the cassava flour blend.
- Finally, sprinkle the toasted pumpkin seeds over the top.1 cup toasted and chopped pumpkin seeds
- Bake for about 40 - 45 minutes or until golden brown.
- Remove from the oven and allow to cool.
- Cut the cake into pieces.
- Top with cinnamon coconut whipped cream and more pumpkin seeds.
Notes
| Nutrition Facts | |
|---|---|
| Servings 9.0 | |
| Amount Per Serving | |
| Calories 278 | |
| % Daily Value * | |
| Total Fat 16 g | 25 % |
| Saturated Fat 6 g | 30 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 1 mg | 0 % |
| Sodium 304 mg | 13 % |
| Potassium 263 mg | 8 % |
| Total Carbohydrate 27 g | 9 % |
| Dietary Fiber 2 g | 8 % |
| Sugars 8 g | |
| Protein 15 g | 31 % |
| Vitamin A | 22 % |
| Vitamin C | 28 % |
| Calcium | 29 % |
| Iron | 33 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
A quick and easy Pumpkin Dump Cake. A great replacement for pumpkin pie.
A quick and easy Pumpkin Dump Cake. A tasty dessert for anytime.