Think pumpkin pie, but WAY easier! This healthy pumpkin crisp has a creamy, perfectly spiced pumpkin pie filling on the bottom and a golden, buttery oat crumble on top. It’s naturally gluten-free, refined sugar-free, and SO easy to make. You don’t need pie crust, a rolling pin, or even a stand mixer. You don’t even need a bowl for the filling! Simply whisk everything together right in the baking dish, then mix the crisp topping in one bowl, sprinkle it over the top, and bake for 30 minutes.
This is the dessert I make on repeat from the first chilly day of fall all the way through the holidays. It’s cozy enough for a weeknight treat, impressive enough for your Thanksgiving dessert table, and so easy you can make it while the turkey rests. If you loved my Gluten-Free Apple Crisp, this is its pumpkin-spiced sister. And if you’re as pumpkin-obsessed as I am, don’t miss my Pumpkin Protein Balls and Healthy Pumpkin Spice Latte either!
Why You’ll Love This Healthy Pumpkin Crisp
- It’s the easiest pumpkin dessert you’ll ever make! You whisk the filling right in the baking dish and stir the crumble together in one bowl, so cleanup is a breeze. There’s no crust to roll out and no mixer to wash. It’s ready for the oven in about 10 minutes!
- All the flavor of pumpkin pie, with a crunchy topping. The filling bakes up silky and custardy like the inside of a pumpkin pie. The cinnamon oat crumble on top gets golden and crisp, so every bite has the best of both.
- It’s healthy and works for almost everyone at the table. This pumpkin crisp is gluten-free, refined sugar-free, and easy to make dairy-free, so it works for just about any guest at your Thanksgiving or holiday gathering. Nobody will guess it’s a “healthy” dessert!
What Makes This Pumpkin Crisp Healthy?
Most pumpkin desserts are made with sweetened condensed milk, refined white sugar, and a white-flour pie crust. This healthy pumpkin crisp swaps all of that for simple, wholesome ingredients that you can feel good about serving (and going back for seconds!).
- Real pumpkin puree: The star of the show! Pumpkin is naturally packed with fiber, vitamin A, and antioxidants. Make sure you’re buying 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Maple syrup instead of refined sugar: The filling is sweetened with pure maple syrup, which adds warm, caramel-y flavor without any refined white sugar or condensed milk.
- Coconut sugar in the crumble: Coconut sugar is less processed than white or brown sugar and has a rich, caramel-like flavor that’s perfect with pumpkin spice.
- Gluten-free oats and almond flour: The crisp topping is made with whole-grain rolled oats and almond flour, so it’s naturally gluten-free and full of fiber and healthy fats. It’s a delicious upgrade from the all-purpose flour used in most crisp toppings!
- Eggs and almond milk: Eggs give the filling a creamy, custard-like texture and a little protein. Almond milk keeps it light, so you don’t need heavy cream or evaporated milk.
Ingredient Swaps
- Pumpkin puree: Homemade pumpkin puree works great! Just make sure it’s very smooth and cooled to room temperature. You’ll need about 1¾ cups to equal one 15-ounce can. Canned butternut squash or sweet potato puree also work as a 1:1 swap.
- Maple syrup: Honey works as a 1:1 swap in the filling (though it’s no longer vegan-friendly, if that matters to you).
- Almond milk: Any milk works here! Oat milk, cashew milk, regular dairy milk, or full-fat canned coconut milk for an extra creamy, rich filling.
- Pumpkin pie spice: No pumpkin pie spice? Make your own with 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and a pinch each of cloves and allspice.
- Rolled oats: Use certified gluten-free rolled oats if you need this recipe to be strictly gluten-free. Oats are naturally gluten-free but are often processed alongside wheat. For a grain-free crumble, swap the oats for chopped pecans or walnuts.
- Almond flour: For a nut-free version, use oat flour or a 1:1 gluten-free flour blend in place of the almond flour.
- Coconut sugar: Brown sugar works as a 1:1 swap (though the recipe will no longer be refined sugar-free). For a lower-sugar option, use a granulated monk fruit sweetener.
- Butter: To make this pumpkin crisp dairy-free, use solid coconut oil or a dairy-free butter, like Miyoko’s or Country Crock Plant Butter.
- Add-ins: Add ½ cup chopped pecans to the crumble topping for extra crunch, or a handful of chocolate chips to the filling for a pumpkin chocolate crisp!
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Healthy Pumpkin Crisp
Equipment
- 1 9×9-inch baking dish or 9-inch pie dish
- 1 medium bowl
Ingredients
For the pumpkin filling:
- 15 ounces pumpkin puree 1 can
- 2 eggs
- ½ cup maple syrup
- ½ cup almond milk
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
For the crisp:
- 1 cup rolled oats certified gluten-free if needed
- ½ cup almond flour
- ½ cup coconut sugar or brown sugar
- 1 stick (1/2 cup) butter cut into 1-inch cubes, or ⅓ cup solid coconut oil
- 1 teaspoon cinnamon
Method
- Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish.
- Whisk the eggs directly in the baking dish, then add the pumpkin puree, maple syrup, almond milk, vanilla extract, and pumpkin pie spice. Whisk until completely smooth and spread into an even layer.
- In a medium bowl, mix together the rolled oats, almond flour, coconut sugar, butter (or coconut oil), and cinnamon with a fork or your fingers until crumbly.
- Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake for 30–35 minutes, until the topping is golden and the filling is set with a slight jiggle in the center.
- Let cool for at least 15 minutes before serving. Enjoy warm with ice cream or whipped cream!
Notes
- Less mess: Mixing the filling right in the baking dish means fewer dishes to wash! Just be sure to whisk the eggs well first so there are no streaks.
- Gluten-free: Use certified gluten-free rolled oats.
- Refined sugar-free: Use coconut sugar (not brown sugar) in the crumble.
- Dairy-free: Use solid coconut oil or a dairy-free butter in the crumble.
- Make ahead: Bake up to 1 day ahead, cool completely, cover, and refrigerate. Reheat in a 300°F oven for 10–15 minutes to re-crisp the topping.
- Storage: Store covered in the fridge for up to 4 days. Enjoy cold or reheat in the oven or microwave.
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