Easy Pumpkin Pie Crisp

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!

Two spoons digging into a pumpkin crisp in a cast iron skillet.

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!

The BEST Pumpkin Pie Crisp you have ever had just got a makeover! Gluten free and dairy free during the holidays can be delicious using plant based butter, almond milk, and a gluten free flour blend. This recipe is easy and healthy with a cinnamon streusel perfect for fall. The Thanksgiving dinner table needs this clean eating crumble along with vegan ice cream and Cool Whip. This from scratch dessert can use fresh homemade pumpkin or real canned puree.

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.

A small cast iron skillet filled with gluten free pumpkin crumble topped with vanilla ice cream.

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.

A bird's eye view of a large pan of dairy free pumpkin crisp topped with vanilla bean ice cream.

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.

A spoonful of clean eating pumpkin pie crisp with melted ice cream.

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.

Easy pumpkin crumble with a creamy custard bottom and crispy cinnamon streusel topping!

Pumpkin Pie Crumble

The BEST Pumpkin Pie Crisp you have ever had just got a makeover! Gluten free and dairy free during the holidays can be delicious using plant based butter, almond milk, and a gluten free flour blend. This recipe is easy and healthy with a cinnamon streusel perfect for fall. The Thanksgiving dinner table needs this clean eating crumble along with vegan ice cream and Cool Whip. This from scratch dessert can use fresh homemade pumpkin or real canned puree.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast, Dessert, Vegetarian
Cuisine: All American
Keyword: allergen friendly, breakfast, crisp, crumble, dairy free, dessert, gluten free, holidays, pumpkin pie, pumpkin spice, thanksgiving
Servings: 8
Calories: 420kcal
Cost: $10.00

Equipment

  • bowl
  • cast iron skillet
  • glass baking dish

Ingredients

Pumpkin Filling

  • 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

Crumble Topping

  • 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

Toppings (optional)

  • vanilla bean ice cream dairy free
  • Cool Whip

Instructions

  • 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.

Notes

This recipe was inspired by Jessica Segarra’s recipe at Dixie Crystals
For photo purposes, I used a very small cast iron skillet. If you choose to do this for your entire recipe you will need at least 4 very small cast iron skillets. Each skillet serves 2 people. 

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