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Created by:
Kristy Still
Baked Pumpkin Crisp
Course
Dessert
Cuisine
American
Servings
8
Make a delicious fall dessert with Baked Pumpkin Crisp, it's easy to make gluten free too!
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Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Ingredients
1x
2x
3x
2 15
Oz
Cans Pumpkin
1
Cup
White Sugar
1
Tbsp
Gluten Free All Purpose Flour or Regular Flour
1
Tsp
Ground Cinnamon
1
Tsp
Ground Nutmeg
1
Tsp
Pumpkin Pie Spice
Topping
1
Cup
Gluten Free Oats or Regular Oats
1
Cup
Gluten Free All Purpose Flour or Regular Flour
1
Cup
Brown Sugar
Packed
1/4
Tsp
Baking Powder
1/4
Tsp
Baking Soda
1/2
Cup
Butter
Melted
Instructions
Preheat oven at 350*.
Spray a cast iron skillet or 9x13 baking dish with non-stick cooking spray.
Evenly spread the pumpkin on the bottom of the skillet or dish.
In a small bowl, combine the sugar, flour, cinnamon, nutmeg, and pumpkin pie spice. Place this mixture evenly over the pumpkin.
In another bowl, combine the oats, flour, brown sugar, baking powder, and baking soda. Then, mix in the melted butter.
This mixture should be very crumbly but be sure that the butter is mixed in well.
Evenly crumble the mixture over the pumpkin.
Add a dash of cinnamon, nutmeg, and pumpkin pie spice to the top.
Bake for 45 minutes at 350* or until nicely browned.
Serve warm with a side of ice cream or whipped topping.
Nutrition
Serving:
8
Servings
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