Pumpkin Pie Crisp has a nice ring to it, don’t you think?
It’s pumpkin pie filling with a THICK layer of crumble on top.
I mean, c’mon. That’s basically heaven on a plate!
This easy Pumpkin Pie Crisp has a creamy bottom layer full of fall flavors thanks to pumpkin pie spice. The crumble topping is crunchy, sweet and the ratio of pie to crumble is perfect! You know your girl wouldn’t skimp on the good stuff!
Your worries will be gone about how to get a crisp bottom crust on your pumpkin pie because there isn’t one! 😉 Woot woot! Plus, a thick sugary crumble topping is better than crust in my book!
I was inspired to make this Pumpkin Pie Crisp recipe while cruising Pinterest. After looking at the ingredients I knew I could make it a pinch healthier.
Even though I swapped out the white sugar for coconut sugar, the recipe still contains two cup of sugar….but it’s the holidays. Calories simply don’t count. 😉
Coconut sugar is lower glycemic than white sugar and will not raise your blood sugar as high as refined sugar. Coconut sugar has a glycemic index of 35 while white sugar has a GI of 65. Plus, coconut sugar is less processed and retains a small amount of minerals.
I prefer to use coconut sugar every chance I get in baking recipes! I also use it in sauces for savory dishes and my hot cocoa too.
If you are sugar free, please substitute a monk fruit sweetener in this allergen friendly Pumpkin Pie Crisp. Monk fruit sweeteners are primarily erythritol and calorie free. I have enjoyed baking donuts and a few others recipes with it.
While recipe testing my “healthified” Pumpkin Pie Crisp I used monk fruit sweetener. However, I didn’t love the texture of the crumble. The end result was yummy, but the topping was more like a crust and not crumbly.
With that said, I do think using a combination of monk fruit sweetener and coconut sugar would produce a lovely result. However, I haven’t tried it yet. Stay tuned. 😉
Along with the sugar swap, I subbed in dairy free butter for regular butter and gluten free flour for regular wheat flour.
Jaxon, our youngest, doesn’t tolerate dairy so we use plant based butter substitutes like Earth Balance Soy Free spread and Country Crock Plant Butter with Avocado Oil.
Though none of us are gluten free, I like to experiment with different flours and use them whenever possible. Plus, I have friends that are wheat free so I always try to accommodate them when I can.
Typically, you can swap gluten free flour blends for wheat flour easily and that was certainly the case with this pumpkin spice crumble.
If you are a pumpkin spice lover like like me you may enjoy these fall recipes too:
Pumpkin Chocolate Chip Energy Bites
Pumpkin Pie Crumble
- cast iron skillet
- glass baking dish
- 15 oz pumpkin puree canned or fresh
- 1 cup coconut sugar
- 3 large eggs
- 2 tsp pumpkin pie spice
- 1/4 tsp sea salt
- 2 tsp vanilla extract
- 1/3 cup plain unsweetened almond milk
- 1 1/2 cups gluten free flour blend
- 1 cup coconut sugar
- 2 tsp cinnamon
- 1/4 tsp sea salt
- 8 Tbsp plant based butter melted
- vanilla bean ice cream dairy free
- Cool Whip
- Preheat oven to 375°F. Spray a 10 inch cast iron skillet or a medium casserole dish with non-stick cooking spray. Set aside.
- In a large bowl, whisk together all pumpkin filling ingredients- pumpkin puree, coconut sugar, eggs, pumpkin pie spice, salt, vanilla extract, and almond milk. Pour filling into your greased baking dish.
- In a medium bowl, mix the topping ingredients until combined- flour, sugar, cinnamon, and salt. Add melted butter and stir until mixture is crumbly. Carefully spread crumble topping over the pumpkin filling.
- Bake 45 minutes or until the filling is set and the top is golden brown.
- Let cool for 15 minutes, then serve with optional toppings like dairy free ice cream or Cool Whip.
- Store leftovers in the fridge.
This recipe is divine!! The thick, crunchy crust really makes it. I don’t think I’ve had anything like this before! If you’re looking for a unique pumpkin dessert, this is it.
Could I love you anymore than I already do?! Thank you for trying this recipe and loving it. AND thank you for understanding how blogging works and spreading the joy you have for this recipe on all my platforms including here on my website. THANK YOU THANK YOU THANK YOU!