Gluten Free Pumpkin Crisp (Dairy Free & Paleo Friendly)
This gluten free pumpkin crisp has all the cozy flavor and creamy, custardy texture of pumpkin pie without the fuss of a pie crust. A rich pumpkin filling made with pumpkin puree, coconut milk, pure maple syrup, coconut sugar, and warm pumpkin pie spices is topped with a crunchy pecan crumble. Naturally gluten free, grain free and Paleo friendly, it’s an easy fall dessert that’s perfect for Thanksgiving and the holiday season.
Ingredients
- 1 15 oz can of organic pumpkin
- 3 large pasture raised eggs
- 1 13.5 oz can coconut milk full fat
- 1/4 cup pure maple syrup
- 1/4 cup coconut sugar
- 1/8 cup tapioca flour
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Crumble Mixture
- 1/4 cup coconut oil solid
- 4 tbsp coconut sugar
- 1/3 cup blanched almond flour
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup pecans chopped into small pieces
Instructions
- First make the crumble mixture. 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.1/4 cup coconut oil, 4 tbsp coconut sugar, 1/3 cup blanched almond flour, 1 tsp cinnamon, 1/4 tsp salt, 3/4 cup pecans
- Preheat your oven to 350F and lightly grease a 9-inch pie pan with coconut oil or butter if not dairy free.
- 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!1 15 oz can of organic pumpkin, 1/4 cup pure maple syrup, 1/4 cup coconut sugar, 1/8 cup tapioca flour, 1 tsp vanilla extract, 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp pumpkin pie spice, 1/4 tsp salt
- Pour the filling into the prepared pie dish and smooth the top
- Bake in the preheated oven for 30 minutes. Then remove from the oven, sprinkle the chilled crumble evenly on top, 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.
- Let the pie cool for at least 2 hours. Serve at room temperature or slightly warm. Cover leftovers and refrigerate for up to 4 days. The flavor deepens beautifully the next day.
Tried this recipe?Let us know how it was!