Pumpkin Pecan Pie Crisp (Edit recipe)

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we all know apple crisp is good, but have you ever had pumpkin pie crisp?? this dairy free fall dessert is also gluten free and I made it even better by adding pecans too!! we love a good healthy gluten free fall treat!! nothing better to refuel after my marathon!

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

13

Serves: 8

Ingredients

Topping

1 cup Gluten-Free All-Purpose Flour - Primal Palate
0.5 cup Granulated White Sugar
0.25 cup Vegan Buttery Spread, Melted
0.25 cup Maple Bliss Nut Butter - Mixed Up Foods
1 cup Organic Sprouted Pecans - Lark Ellen Farm
0.125 tsp Kosher Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First, make the base by whisking together the pumpkin, eggs, corn milk, sugar, spice, and vanilla.
Make sure to whisk until smooth then pour into a large skillet.
Now make your topping by combining all toppings ingredients in a bowl until a crumble forms.
Sprinkle the crumble topping evenly over the entire pumpkin base.
Bake at 375° for 30 minutes and let cool slightly before topping with dairy free ice cream or yogurt!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	468
Fat:	28 g
Carbohydrates:	53 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	60 mg
Fiber:	5 g
Sugars:	34 g
Sugar Alcohol:	0 g
Calculated per serving.