Description
Indulge in the perfect autumn dessert with this gluten-free pumpkin crisp. This treat features a velvety, spiced pumpkin custard base topped with a buttery, crunchy streusel made from almond flour, pecans, and rolled oats. It is a deconstructed, fuss-free alternative to traditional pumpkin pie that is easy to prepare and sure to impress guests at any gathering.
Ingredients
1 can (15 oz) pure pumpkin puree
1/2 cup pure maple syrup
2 large eggs
1 tablespoon tapioca starch
2 teaspoons pumpkin spice
1/2 cup almond flour
1/2 cup certified gluten-free rolled oats
1/2 cup chopped pecans
1/4 cup unsalted butter, melted
1/4 cup coconut sugar
1/4 teaspoon sea salt
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking dish.
In a large bowl, whisk together the pumpkin puree, maple syrup, eggs, tapioca starch, and pumpkin spice until smooth.
Pour the pumpkin mixture into the prepared baking dish and smooth the top.
In a separate medium bowl, combine the almond flour, rolled oats, pecans, coconut sugar, and melted butter until crumbly.
Sprinkle the topping evenly over the pumpkin base.
Bake for 35 to 40 minutes, or until the topping is golden brown and the edges of the pumpkin filling are set.
Remove from the oven and let cool for 15 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can reheat individual servings in the microwave or oven. Serve with a dollop of whipped cream or coconut yogurt for an extra decadent touch.
Nutrition
- Serving Size: 1 square
- Calories: 240
- Sugar: 18g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 60mg