Gluten Free Pumpkin Crisp (Dairy Free & Paleo Friendly)

If you love pumpkin pie but could do without the fuss of a pie crust, this gluten free pumpkin crisp is the perfect fall dessert. It combines a creamy pumpkin pie filling made with pumpkin puree, coconut milk, pure maple syrup, and warm spices with a buttery pecan-almond crisp topping that bakes until golden brown.

Pumpkin pie has always been one of my favorite holiday desserts. When I found out I had Hashimoto’s and had to go gluten free several years ago, traditional pumpkin pie was one of the hardest things for me to give up. That inspired this gluten free pumpkin crumble—a cross between a gluten free crustless pumpkin pie and a classic crisp, with all the creamy, cozy pumpkin flavor I love.

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This easy pumpkin crisp recipe is naturally gluten free, can be made as a dairy free pumpkin pie recipe alternative, and can even work as a Paleo pumpkin pie or Paleo pumpkin pie crustless dessert with the substitutions below.

Why You’ll Love This Gluten Free Pumpkin Crisp

• Naturally gluten free: The crunchy topping is made with almond flour and pecans rather than all-purpose flour or oats.
• Naturally dairy free: Full-fat coconut milk creates a rich, creamy pumpkin pie filling, while coconut oil replaces butter.
• No pie crust required: You get the texture of pumpkin pie without making or rolling out a traditional pie crust.
• Easy to make ahead: Prepare it the day before Thanksgiving and refrigerate until you’re ready to serve.
• Paleo-friendly: Use coconut sugar, pure maple syrup, tapioca starch, and coconut oil for a grain-free Paleo pumpkin pie inspired dessert.

Ingredients

For the Pumpkin Filling

• 1 (15 oz) can organic pumpkin (or homemade pumpkin puree)
• 3 large eggs, room temperature
• ¼ cup pure maple syrup
• ¼ cup coconut sugar
• 1 (13.5 oz) can full-fat coconut milk
• ⅛ cup tapioca flour (or corn starch)
• 1 teaspoon vanilla extract
• 1½ teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon salt

For the Pumpkin Crisp Topping

• ¼ cup coconut oil, solid (or butter if not dairy free)
• 4 tablespoons coconut sugar (or brown sugar)
• ⅓ cup blanched almond flour
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¾ cup chopped pecans

How to Make This Gluten Free Pumpkin Crisp

Step 1: Prepare the Crumble

In a large mixing bowl, combine the solid coconut oil, coconut sugar, almond flour, cinnamon, and salt. Use a fork or pastry blender to mix until a crumbly texture forms. Stir in the pecans and refrigerate while preparing the filling. You want the crumble cold when adding it to the top of the crisp

Step 2: Make the Pumpkin Filling

Preheat your oven to 350 degrees F and lightly grease a 9-inch pie plate or pie pan with coconut oil.

In a large bowl, whisk together the pumpkin, coconut milk, maple syrup, coconut sugar, tapioca flour, vanilla extract, spices, and salt until smooth. Then whisk in the eggs, one at a time, until just incorporated—don’t overmix!

Pour the filling into the prepared pie dish and smooth the top.

Step 3: Bake

Place the pie on a baking sheet lined with parchment paper and bake in the preheated oven for 30 minutes.

Remove from the oven, sprinkle the chilled crumble evenly over the top of the pumpkin filling, and bake for another 25–30 minutes, until the center is set and a toothpick comes out mostly clean. Cover loosely with aluminum foil if the crumble begins to brown too much.

Step 4: Cool and Serve

Allow the pumpkin crisp to cool on a wire rack for at least 2 hours. The filling will continue to set as it cools, giving it that delicious texture of pumpkin pie.

Serve at room temperature or slightly warm. For an extra-special fall dessert, add a scoop of vanilla ice cream or homemade whipped cream.

Health Benefits of the Ingredients

One of my favorite things about this gluten free pumpkin crumble is how nutrient-dense it is. Every ingredient adds something nourishing, so you can feel good about every bite.

Coconut Oil

Unlike refined vegetable oils, coconut oil contains medium-chain triglycerides (MCTs), a type of healthy fat that supports energy, metabolism, and brain function. It’s also naturally anti-inflammatory and a great replacement for butter in dairy-free baking.

Coconut Sugar & Maple Syrup

Both coconut sugar and maple syrup are less refined than white or brown sugar and contain trace minerals like zinc, iron, and potassium. They also have a lower glycemic index, meaning they help prevent sharp blood sugar spikes—making this a more balanced, healthy pumpkin pie.

Coconut Milk

Rich and creamy, full-fat coconut milk replaces heavy cream or dairy milk in a dairy-free pumpkin pie filling. It’s full of healthy fats that promote satiety and absorption of fat-soluble vitamins (A, D, E, and K). It’s also easier to digest for those sensitive to dairy.

Almond Flour

Using almond flour instead of refined white flour keeps this dessert grain-free and gluten-free. Almond flour is high in vitamin E, magnesium, and healthy fats, and it helps regulate blood sugar levels—an excellent choice for a healthy pumpkin pie.

Pecans

Pecans are loaded with antioxidants, fiber, and heart-healthy fats. They give the crumble a satisfying crunch while adding essential minerals like manganese and copper.

Cinnamon & Ginger

These warming spices don’t just enhance the flavor—they have powerful anti-inflammatory and immune-supporting properties. Cinnamon helps balance blood sugar, while ginger supports digestion and reduces inflammation.

Tips for the Best Gluten Free Pumpkin Crisp

• Don’t overmix the eggs. Whisk them into the wet ingredients just until combined to help maintain a smooth, custardy pumpkin filling.
• Chill the crumble. Keeping the coconut oil cold helps the crisp topping maintain its crumbly texture as it bakes.
• Use full-fat coconut milk. This gives the filling the richest texture. Coconut cream can also be used for an even richer result.
• Let it cool before serving. Just like a crustless pumpkin pie, the filling needs time to set after baking.
• Make it Paleo-friendly. Use coconut sugar, pure maple syrup, tapioca starch, coconut milk, and coconut oil rather than the non-Paleo substitutions.
• Watch the topping. If your pecans reach golden brown before the filling is finished, loosely cover the top with aluminum foil.

Storage

Cover leftover. Store in the refrigerator for up to 4 days or freeze for up to one month. Reheat slices in a 350°F oven temperature for about 10 minutes for that fresh-baked texture.

More Reader Favorite Gluten Free Fall Recipe

• Invisible Apple Cake
• Gluten Free Pumpkin Bread
• Gluten Free Pumpkin Pie