Pumpkin Crumb Dessert
This recipe is a pumpkin pie meeting a crisp but all in a healthy way! It’s for those of you who, like me, like pumpkin, but aren’t the biggest pie fans. It’s also for those who want something a little less heavy and sugar loaded.
Real talk, my sister made a pumpkin crisp last year for Thanksgiving and it was to DIE for. I have thought about it most every day since having it. Only problem with it was it was so so rich. Which isn’t too much of a problem if you only have it once a year.
I wanted to make a better for you version of her crisp. Something a little less rich with good for you ingredients but also worthy of a spot on the Thanksgiving dessert spread. Again, I have no problem indulging here and there, but I have had years I’ve been on elimination diet or have just wanted to be a little kinder to my gut and body. So I came up with this recipe!
To start, it’s a pumpkin pie base which is sweetened with maple syrup! Then I made a gluten free crumb topping that has things like real butter and coconut sugar in it. If dairy is something you’re trying to cut back on too, you could always swap the butter out for coconut oil and milk out for coconut milk!
Is this as good as my sister’s pumpkin crisp? No, to be honest. But it is pretty darn good. Eat it warm with some fresh whipped cream (bonus points if the whipped cream is made with our raw milk and a dash of maple syrup) and it’s a dessert worthy of a Thanksgiving feast. Or it’s a great dessert because you need to celebrate a random Tuesday. Whatever works!
Pumpkin Crumb Dessert
Pumpkin layer ingredients:
1 can (15 ounces) pumpkin puree
1/2 cup whole milk
1/2 cup maple syrup
3 eggs
1 tablespoon cinnamon
1 teaspoon pumpkin pie spice
Crisp topping ingredients:
1 1/2 cups gluten free four blend
2/3 cup coconut sugar
1 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons (1 stick) butter, melted
Instructions:
Preheat the oven to 350 degrees Fahrenheit. For the pumpkin layer, whisk all of the ingredients together until it forms a smooth mixture. It should be quite runny. Grease either a 8x8” square baking dish or a 9” pie pan with butter or cooking spray. Pour the pumpkin mixture into the dish. Bake for about 20 minutes.
While that par bakes, make the crumb topping, Whisk the flour, coconut sugar, cinnamon, and salt together. Pour in the melted butter. Using clean hands, mix it together pinching big chunks so that there are hearty crumb pieces.
After baking for the first 20 minutes, remove the pan from the oven. Sprinkle the crumb topping evenly across the top. Return to oven for another 30 minutes or until the pumpkin layer is set and the crumb topping is browned. Serve a little warm with lots of whipped cream. Enjoy!
