Pumpkin Crisp
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Pumpkin Crisp
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This pumpkin crisp features a spiced pumpkin filling topped with a crunchy oat and nut blend. Perfect as a warm, cozy treat for breakfast or dessert. Easy to make and loaded with comforting flavors, it's an autumn must-try that everyone will love!
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Ingredients
For the Pumpkin Filling:
- 1 can 15 oz pumpkin purée not pumpkin pie filling
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 2 large eggs
For the Nut Topping:
- 1 cup rolled oats
- ½ cup chopped nuts pecans, walnuts, or almonds
- ¼ cup whole wheat flour or almond flour
- ¼ cup melted coconut oil or unsalted butter
- ¼ cup pure maple syrup or honey
- 1 tsp cinnamon
- ¼ tsp salt
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Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
- Prepare the Pumpkin Filling: In a large mixing bowl, combine the pumpkin puree, applesauce, maple syrup (or honey), vanilla extract, pumpkin pie spice, salt, and eggs. Whisk until smooth and well combined.
- Spread the Filling: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Make the Nut Topping: In another bowl, combine the rolled oats, chopped nuts, whole wheat flour, melted coconut oil, maple syrup (or honey), cinnamon, and salt. Mix until the oats and nuts are well coated.
- Top and Bake: Sprinkle the nut topping evenly over the pumpkin filling. Bake for 30-35 minutes, or until the topping is golden and the filling is set.
- Cool and Serve: Allow the pumpkin crisp to cool for a few minutes before serving. Enjoy warm, optionally with a dollop of Greek yogurt or coconut whipped cream!
Notes
- To make it nut-free, use seeds like pumpkin seeds or sunflower seeds instead of nuts in the topping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
- This baked pumpkin crisp makes a delicious breakfast or dessert. Serve it warm for the best flavor and texture.
- Feel free to add dried fruits like raisins or cranberries to the nut topping for extra sweetness and texture.
- Check out all of our Kitchen Favorites!
- Kitchen Favorites
- Nutrition Facts
- Nutrition Facts Pumpkin Crisp Amount Per Serving Calories 178 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 1g6%Trans Fat 0.004gPolyunsaturated Fat 4gMonounsaturated Fat 1gCholesterol 41mg14%Sodium 237mg10%Potassium 158mg5%Carbohydrates 18g6%Fiber 2g8%Sugar 14g16%Protein 5g10% Vitamin A 67IU1%Vitamin C 0.3mg0%Calcium 47mg5%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 178
- Calories from Fat 63
- % Daily Value*
- Fat 7g
- 11%
- Saturated Fat 1g
- 6%
- Trans Fat 0.004g
- Polyunsaturated Fat 4g
- Monounsaturated Fat 1g
- Cholesterol 41mg
- 14%
- Sodium 237mg
- 10%
- Potassium 158mg
- 5%
- Carbohydrates 18g
- 6%
- Fiber 2g
- 8%
- Sugar 14g
- 16%
- Protein 5g
- 10%
- Vitamin A 67IU
- 1%
- Vitamin C 0.3mg
- 0%
- Calcium 47mg
- 5%
- Iron 1mg
- 6%
- To make it nut-free, use seeds like pumpkin seeds or sunflower seeds instead of nuts in the topping.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
- This baked pumpkin crisp makes a delicious breakfast or dessert. Serve it warm for the best flavor and texture.
- Feel free to add dried fruits like raisins or cranberries to the nut topping for extra sweetness and texture.
Check out all of our Kitchen Favorites! Nutrition Facts
Nutrition Facts Pumpkin Crisp Amount Per Serving Calories 178 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 1g6%Trans Fat 0.004gPolyunsaturated Fat 4gMonounsaturated Fat 1gCholesterol 41mg14%Sodium 237mg10%Potassium 158mg5%Carbohydrates 18g6%Fiber 2g8%Sugar 14g16%Protein 5g10% Vitamin A 67IU1%Vitamin C 0.3mg0%Calcium 47mg5%Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet.
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