This is my family’s newest fall baking obsession and I have full confidence you are going to love it too. I’ve made this multiple times now for family and friends and it’s a huge hit. It’s gluten-free, dairy-free, vegan, and lower in sugar. And did I mention it’s EASY, too?
This is the season for lots of goodies and treats making it difficult to eat healthy. Life is better with balance. When you can choose healthier versions of your favorite desserts made with less sugar and better for you ingredients like this pumpkin pie crisp, you can enjoy a yummy treat without all the added sugar and junk.
And remember, all is not lost if you do have a few cookies or a big piece of pie or both! Don’t let it ruin the whole day, week, or the next two months. Instead, make sure your next snack or meal is healthy and continue on your journey. The difference between someone who reaches their goals and someone who never reaches their goals is what they do AFTER they indulge. They get back up and keep going instead of throwing in the towel.
Wherever you are in your journey, get rid of the all or nothing mindset because it’s keeping you from seeing results and reaching your goals.
Gluten-Free Pumpkin Pie Crisp
For the Filling:
1 can pumpkin puree (not pumpkin pie filling)
3/4 cup coconut sugar
2 tsp pumpkin pie spice
1/4 cup almond milk
For the crisp topping:
1/4 cup gluten-free all-purpose flour
2 cup oats
1/2 cup coconut sugar
1 tsp cinnamon
- Preheat oven to 375.
- Mix the ingredients for the filling together until well combined and add to an 8×8 baking dish.
- Mix together crisp topping ingredients until well combined.
- Sprinkle the topping evenly over the pumpkin filling and bake the crisp for 25-30 minutes.