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Home By Dessert Type

Healthy Pumpkin Pie Crisp

★★★★★ 13 Reviews Recipe Print
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By: Erin10/12/21

This post may contain affiliate links. Please read my disclosure policy.

healthy pumpkin pie crisp
healthy pumpkin pie crisp

Even desserts can be good for you! This pumpkin pie crisp is packed with fiber, nutrients, and heart-healthy whole grains. Your body will love this as much as your tastebuds do!

pumpkin crisp

Easy Pumpkin Pie Crisp

My favorite thing about baking is smelling the tantalizing aromas that waft out of the oven. Sure I love to eat it too, but I won’t deny how fun it is to fill my house with fresh-baked smells.

This pumpkin pie crisp has some of the best tastes and aromas too! It literally warms my kitchen up and makes me drool with anticipation. Trust me, when you make it, you’ll be tapping your foot in impatience, urging it to bake faster!

It isn’t just delicious, either, but it’s healthy too! In fact, it’s so good for you that you can take this to your next brunch and eat it guilt-free. Every single bite has sweet notes that are married to the spice of cinnamon and the crispy texture of whole oats.

As soon as it comes out of the oven, grab your spoon! It’s going to be way too difficult to wait for it to cool down.

pumpkin crisp

Ingredients in Pumpkin Pie Crisp

I only used ingredients that are good for you and will fuel your body! Here is a bit more information about what I used in both the crispy topping and the pumpkin pie base.

Crisp Ingredients

  • Rolled Oats: The healthiest type of oats to use is rolled oats or steel cut oats. Don’t use quick-cooking oats, they are processed too much. You’ll need about 2 cups.
  • Whole Wheat Flour: You’ll need about 1 1/2 cups of whole wheat flour. It is less-processed and I like to use it whenever I bake.
  • Coconut Sugar: This has a better affect on blood glucose than granulated table sugar. You’ll need 3/4 cup of it to sweeten the crisp topping.
  • Baking Powder: This gives the crisp the perfefct crumbly texture. You only need 1/2 teaspoon.
  • Pumpkin Pie Spice: Either make your own or use the jarred kind. About 2 teaspoons is enough to flavor the crispy topping.
  • Salt: Just add a pinch of salt to enhance all the other flavors.
  • Coconut Oil: I used this as the fat that keeps everything together and gives it the caramelized taste as it bakes. You need about a cup.

Pumpkin Pie Layer

  • Eggs: These are a binding ingredient and hold everything together. You’ll need 3 eggs in this recipe.
  • Coconut Sugar: You’ll need 3/4 cup of it, but you can use more or less to make it sweeter if you need.
  • Pumpkin Puree: Use an entire can of pure pumpkin puree.
  • Coconut Milk: Use canned coconut milk. The only part you will use is the thick white part at the top. Discard the clear liquid in the can.
  • Pumpkin Pie Spice: You only need about 2 teaspoons in the entire batch. Use more if you want it to have a bold flavor.
  • Vanilla: Real vanilla extract will have the best flavor. Use a teaspoon in the batter.
  • Whipped Cream or Ice Cream: This is optional – I used whipped cream as the topping, but you can use ice cream instead or leave them both out.
pumpkin crisp ingredients
making pumpkin crisp

Kitchen Tools Required For This Dessert

You might already have everything you need in order to make this delicious fall dessert. Here is what I used.

  • 10 or 12-inch Cast Iron Skillet or 9×13 Casserole Baking Dish
  • Large Mixing Bowl

For measuring you will need 1 cup, 3/4 cup, 1/2 cup, 1 teaspoon, 1/2 teaspoon, and 1/4 teaspoon.

How To Make Healthy Pumpkin Pie Crisp

All the instructions for how to make this delicious and nutritious dessert are in the printable recipe card at the bottom of this post. First, here is a little overview.

Before you do anything else, preheat your oven to 375F and grease a 10 or 12-inch cast-iron skillet. If you don’t have a cast-iron skillet you can use a 9×13 glass dish.

In a medium bowl, mix together oats, whole wheat flour, coconut sugar, baking powder, pumpkin pie spice, and salt. Mix in melted coconut oil until crumbly and well combined.

Next, pour half of the crisp mixture in the bottom of the skillet and press down.

In a large bowl, mix together all pumpkin mixture ingredients.

Pour all of the pumpkin mixture on top of the crisp mixture in the pan, then top with the remaining crisp mixture.

Bake for 40-45 minutes or until it looks like it has firmed up. After taking it out of the oven, let it stand for 15 minutes to rest.

Serve with ice cream or whipped cream.

pumpkin crisp

Recipe Tips

Below are some common pumpkin pie crisp questions. Don’t see the answer you are looking for? Leave a comment at the bottom of this post.

Is a crisp the same thing as a crumble or a cobbler?

The difference between all three desserts (crisp, crumble, and cobbler) is in the topping. A crisp is made with oats. A crumble is usually made with a crumbly mixture of sugar, butter, and flour. A cobbler has a biscuit-like topping.

Is pumpkin puree the same thing as pumpkin pie filling?

No, they are not the same thing. Pumpkin puree is simply pumpkin that is processed to be smooth. Pumpkin pie filling is normally made with pumpkin puree, spices, and added sugar.

How do you serve pumpkin pie crisp?

I like to serve mine with some whipped cream on top. You can also serve it ‘a la mode’ with a scoop of your favorite ice cream.

Can you use homemade pumpkin puree?

Yes, you can use homemade pumpkin puree in this crisp. Just be sure to puree it until it is very smooth.

Storing leftovers

If you have leftover crisp, put it in an airtight food storage container and keep it in the refrigerator for up to 3 days. After 3 days, the texture and taste will deteriorate.

If you liked this recipe, you’ll want to try these!

Here are some more of my favorite pumpkin recipes. Enjoy!

  • Pumpkin Oat Bars
  • Best Healthy Pumpkin Muffins
  • Healthy Pumpkin Bread
  • Healthy Pumpkin Coffee Cake
  • Flourless Pumpkin Brownies

Recipe by Erin Morrissey and Photos by The Mindful Hapa

pumpkin crisp
★★★★★ 4.8 from 13 reviews

Healthy Pumpkin Pie Crisp

Even desserts can be good for you! This pumpkin pie crisp is packed with fiber, nutrients, and heart-healthy whole grains. Your body will love this as much as your tastebuds do!

Prep: 20Cook: 45Total: 1 hour 5 minutes
Yield 12 servings 1x
Print Pin it Rate

Ingredients

Crisp

  • 2 cups rolled oats
  • 1.5 cups whole wheat flour
  • 3/4 cup coconut sugar
  • 1/2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 cup melted coconut oil

Pumpkin Mixture

  • 3 eggs
  • 3/4 cup coconut sugar
  • 1 can pumpkin
  • 1 can coconut milk (the thick white part at top, discard clear liquid)
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • whipped cream or ice cream for topping

Instructions

  1. Preheat oven to 375F and grease a 10 or 12 inch cast iron skillet, alternatively a 9×13 glass dish.
  2. In a medium bowl, mix together oats, whole wheat flour, coconut sugar, baking powder, pumpkin pie spice, and salt. Mix in melted coconut oil until crumbly and well combined.
  3. Pour half of the crisp mixture in the bottom of the skillet and press down.
  4. In a large bowl, mix together all pumpkin mixture ingredients.
  5. Pour all of pumpkin mixture on top of crisp mixture in pan, then top with remaining crisp mixture.
  6. Bake for 40-45 minutes or until it looks like it has firmed up. After taking out of oven, let stand 15 minutes to rest.
  7. Serve with ice cream or whipped cream.
Author: ErinCategory: dessert, pumpkin, dairy-freeMethod: ovenCuisine: American
pumpkin crisp

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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chocolate chip cookies
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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Ellie says

    Posted on 10/18 at 9:35 pm

    We really enjoyed this recipe! Next time I may double the pumpkin filling or reduce the crisp by a bit just to our preference, but it was delicious regardless and made my house smell amazing. I don’t buy coconut sugar so substituted with half granulated and half brown sugar. We enjoyed it with vanilla ice cream for dessert and the leftovers for breakfast. Thanks Erin!

    ★★★★

    Reply
    • Erin says

      Posted on 10/19 at 3:34 pm

      Hi Ellie, so glad you loved the crisp and made it your own and great topping!!

      Reply
  2. Dani says

    Posted on 10/14 at 10:41 pm

    Hi! This turned out so good!!! Should you refrigerate after baking?

    ★★★★★

    Reply
    • Erin says

      Posted on 10/17 at 4:41 pm

      Hi Dani, so happy you loved it, and you can store on counter for 24 hours and then fridge for the rest!

      Reply
  3. Erin J says

    Posted on 10/4 at 11:34 am

    Hi Erin, just wanted to clarify the size of the can of pumpkin? Where I live, there are 398mL or 796mL cans and that’s a bit too big of a difference for me to gamble on 😉

    Reply
    • Erin says

      Posted on 10/5 at 3:47 pm

      Hi Erin, 398 would be perfect! Let me know how your crisp comes out!

      Reply
  4. Leeanna says

    Posted on 11/4 at 12:26 pm

    Loved this recipe! I really enjoyed the contrast of textures between the crisp & pumpkin center. I ate mine warm with vanilla ice cream and a little sprinkle of cinnamon. Perfect fall dessert.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/5 at 12:56 pm

      Hi Leeanna, so happy you loved the crisp and great additions!!

      Reply
  5. Abigail says

    Posted on 10/30 at 9:57 pm

    I knew I wanted to make this as soon as it was posted. Totally worth the wait! I served it with vanilla ice cream, and my husband even chose to eat them separately because it was good enough on it’s own!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/1 at 4:10 pm

      Hi Abigail, I am so happy you both enjoyed it!!

      Reply
  6. BCS says

    Posted on 10/26 at 10:14 am

    This recipe was a hit!! It has the texture of Pumpkin Pie with all the benefits of a crisp topping & base. I brought this to a dinner party and everyone requested to take the leftovers home for breakfast. If you are making it ahead of time, definitely underbake so that when it re-heats it doesn’t lose the pumpkin-pie texture in the filling.

    ★★★★★

    Reply
    • Erin says

      Posted on 10/26 at 1:33 pm

      Hi, I am so glad you loved it so much!!

      Reply
  7. Kristen says

    Posted on 10/24 at 10:14 pm

    Is this really supposed to have a full cup of coconut oil? My “crisp” topping is quite wet – it smells amazing though 🙂

    Reply
    • Erin says

      Posted on 10/26 at 1:37 pm

      Hi Kristen, yes! It is the crust as well as the topping, so you need a lot! Let me know how it comes out!

      Reply
  8. Mary says

    Posted on 10/22 at 1:56 pm

    I love pumpkin pie but don’t love making the crust (plus I’m GF) so I’ve been making crustless. THIS recipe is a game changer to feed my pumpkin pie love!! I swapped out the whole wheat flour for almond flour and used a 9×13 dish. It had more of a bar consistency than your pics, but super delish! Having some for “brunch” right now. Thank you.

    ★★★★★

    Reply
    • Erin says

      Posted on 10/23 at 6:48 am

      Hi Mary, I am so happy you loved the crisp and made it your own! Thanks for sharing! 🙂

      Reply
  9. Lexi says

    Posted on 10/19 at 8:38 pm

    This recipe is fantastic! It was a fun change of pace from something like pumpkin pie and the oats were so delicious with the pumpkin. I did swap the whole wheat flour for almond flour and it turned out wonderful!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/20 at 8:17 pm

      Hi Lexi, I am so glad you liked the crisp and made it your own!!

      Reply
  10. Rebekah Bouchard says

    Posted on 10/18 at 12:31 pm

    I made this last night for my husband to see if it would be a good Thanksgiving dessert for our family. Holy Moly!! The answer is YES!! He raved about it, so I will definitely be making it for my family. If you don’t try this recipe, you’re seriously missing out on a fabulous fall dessert!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/18 at 6:23 pm

      Hi Rebekah, so glad you both loved it!!

      Reply
  11. Kristin says

    Posted on 10/18 at 6:32 am

    So easy and delicious! I was dying to make it despite not having all the ingredients, so subbed butter for the coconut oil and brown sugar for the coconut sugar. I also halved the crisp ingredients to make less of that and used a smaller pie dish. It still came out perfectly!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/18 at 6:22 pm

      Hi Kristin, so glad you loved it and made it your own!!

      Reply
  12. Jill Masterson says

    Posted on 10/17 at 11:50 pm

    I hate using coconut milk? There’s always fillers. Are there any substitutes you recommend? Butter? Coconut oil? Heavy cream?

    ★★★★

    Reply
    • Erin says

      Posted on 10/18 at 6:20 pm

      Hi Jill, yes- you can use another milk you like- almond, soy, oat, regular milk- whatever you prefer! Let me know how your crisp comes out!

      Reply
  13. Emily says

    Posted on 10/17 at 12:12 pm

    So yummy! Perfect for fall.

    ★★★★★

    Reply
    • Erin says

      Posted on 10/18 at 5:53 pm

      Hi Emily, so glad you loved it!!

      Reply
  14. Jackie says

    Posted on 10/17 at 12:10 pm

    So good and easy to make!! Definitely saving this one for thanksgiving to impress the fam 🥲

    ★★★★★

    Reply
    • Erin says

      Posted on 10/18 at 5:53 pm

      Hi Jackie, so glad you loved it and great idea!!

      Reply
  15. Sarah says

    Posted on 10/15 at 6:28 pm

    Is there another option that might work instead of eggs?

    Reply
    • Erin says

      Posted on 10/17 at 8:15 am

      Hi Sarah, yes you could use a flax egg or applesauce! Let me know how it comes out!!

      Reply
  16. Andrea says

    Posted on 10/15 at 9:59 am

    Hey! Could I sub oat flour for the whole wheat? If not what GF flour would be a good option?? This looks amazing!!!

    Reply
    • Erin says

      Posted on 10/17 at 8:14 am

      Hi Andrea, yes you can try subbing with whatever flour you’d like. Just double check the flour ratio with whichever one you want to use and let me know how your crisp comes out!!

      Reply
  17. Wendy Hanson says

    Posted on 10/13 at 7:36 pm

    Can you use something instead of the coconut sugar I’m allergic to coconut

    Reply
    • Erin says

      Posted on 10/14 at 8:05 pm

      Hi Wendy, yes of course. You can feel free to use another type of sugar. Let me know how it comes out!

      Reply
  18. Nikki says

    Posted on 10/12 at 7:10 pm

    What can you replace the coconut milk with?? Can’t wait to try it !!

    Reply
    • Kelly says

      Posted on 10/12 at 9:55 pm

      I was coming here to ask this also.

      Reply
    • Erin says

      Posted on 10/13 at 4:02 pm

      Hi Nikki, you can use any other type of milk you like! That should be fine. Please let me know how yours comes out!!

      Reply
  19. Casey Colodny says

    Posted on 10/12 at 3:45 pm

    This was so good I ended up having leftovers for breakfast – I added yogurt!!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/13 at 4:01 pm

      Hi Casey, so glad you loved it and made it your own!!

      Reply

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