Can I make Pumpkin Crisp with Oats ahead of time?

Yes, you can! Assemble the filling and topping separately and store them in the fridge. Combine and bake just before serving. If fully baked, store in the fridge and reheat at 300°F for 10–15 minutes before serving.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s not recommended. Pumpkin pie filling already contains sugar and spices, which would throw off the balance of this recipe. Always use pure pumpkin puree for the best texture and flavor.

What’s the best way to make this crisp dairy-free?

Swap the butter for vegan butter or coconut oil, and use a plant-based milk like almond or oat milk in the filling. The result is just as rich and delicious, with a slight variation in flavor.

Pumpkin Crisp with Oats – Best Cozy Fall Treat

Description

This Pumpkin Crisp with Oats is a cozy, gluten-free dessert that captures all the warm flavors of pumpkin pie with a sweet, crunchy oatmeal topping. Naturally sweetened with maple syrup and loaded with fall spices, it’s a perfect treat for holidays or any autumn day.

Ingredients

Scale

1 (15 oz) can pumpkin puree
2/3 cup maple syrup
1 tablespoon vanilla extract
2 eggs + 1 egg yolk, whisked
1/2 cup unsweetened almond milk
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
Pinch of salt
1 1/2 cups gluten free old fashioned oats
1/2 cup almond flour
1/2 cup brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
Pinch of salt
6 tablespoons unsalted butter, cubed

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Instructions

Preheat the oven to 350°F and grease a 10-inch cast iron skillet with neutral oil.
In a mixing bowl, whisk together pumpkin puree, maple syrup, vanilla extract, eggs, almond milk, pumpkin pie spice, cinnamon, and salt until smooth.
Pour the pumpkin filling into the greased skillet and set aside.
In another bowl, combine oats, almond flour, brown sugar, chopped pecans, cinnamon, and salt.
Add cubed butter to the oat mixture and use your hands to work it into the dry ingredients until crumbly.
Evenly sprinkle the oat topping over the pumpkin filling in the skillet.
Bake for 30–35 minutes until the top is golden brown and the filling is set.
Remove from oven and let cool for 10 minutes before serving with ice cream or whipped cream.

Notes

Use certified gluten-free oats if needed.
Swap almond flour with oat flour or all-purpose flour for nut-free option.
Use vegan butter or coconut oil for dairy-free version.
Refrigerate leftovers for up to 3 days.
Reheat in the oven at 300°F to maintain crisp texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 19g
Sodium: 90mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 5g
Cholesterol: 55mg