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!

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.

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.

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.

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.

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

★★★★★ 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

1x2x3x

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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

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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