Gluten Free Pumpkin Crisp with Cinnamon Crumb Topping

This gluten free pumpkin crisp is everything I love about fall in one easy dessert! It has a creamy, spiced pumpkin filling topped with a cinnamon crumble topping and baked until golden and bubbling. It's basically pumpkin pie and apple crisp had a delicious Fall baby!

Why You'll Love This Gluten Free Pumpkin Crisp Recipe

If you love pumpkin desserts but don't necessarily want to make a pie from scratch, this pumpkin crisp is the perfect option. There's no pie crust to make, and you can have it assembled and ready for the oven in just a few minutes.

It's one of those easy fall desserts that feels special enough for Thanksgiving but is simple enough to make for a weekend dessert, Sunday dinner, or whenever a pumpkin craving hits.

Why You'll Love This Gluten Free Pumpkin Crisp

There are so many reasons this pumpkin crisp has become one of my favorite fall desserts!

Easy to make. There's no rolling, chilling, or shaping pie dough. Just mix the pumpkin filling, make the crisp topping, layer everything in a baking dish, and bake.

Perfect fall flavor. Pumpkin, cinnamon, and warm spices make every bite taste like fall.

Creamy + crunchy. The pumpkin layer is soft and creamy while the oat topping gets golden and crisp in the oven. That combination is so good!

Great for Thanksgiving. If pumpkin pie isn't your favorite or you just want another pumpkin dessert on the table this is a fun alternative.

Ingredients You'll Need

Pumpkin

Use pure pumpkin puree, not pumpkin pie filling. Pumpkin puree gives you that classic pumpkin flavor while allowing you to control the sugar and spices.

Eggs

Eggs help give the pumpkin filling structure while keeping it soft and creamy.

Sugar

Granulated sugar adds sweetness to the pumpkin layer. You can adjust the amount slightly depending on how sweet you like your desserts.

Heavy Cream

Heavy cream helps create that smooth, creamy pumpkin filling. It also gives the dessert some of the flavor and texture you expect from pumpkin pie. Use full fat coconut milk for a dairy free version.

Pumpkin Pie Spice

Pumpkin pie spice makes this recipe incredibly easy. You can use store-bought pumpkin pie spice or make your own with cinnamon, ginger, nutmeg, and cloves.

Butter

Butter brings the topping together and helps it turn golden brown and crisp as it bakes.

More pumpkin recipes for Fall!

• Homemade Gluten Free Pumpkin Bread
• Pumpkin Chocolate Chip Cookies
• Gluten Free Pumpkin Pancakes with Homemade Cinnamon Butter

How to Make Gluten Free Pumpkin Crisp

Make the Pumpkin Filling

Start by preheating your oven and lightly greasing a baking dish.

In a large bowl, whisk together the pumpkin puree, eggs, sugar, evaporated milk, and pumpkin pie spice until smooth and well combined.

Pour the pumpkin mixture into your prepared baking dish and spread it into an even layer.

Make the Crisp Topping

In another bowl, combine the sugar, flour, salt and cinnamon then add the butter. Use your fingers or the back of a fork to press the butter into the flour mixture until crumbly and moist.

Sprinkle the crisp topping evenly over the pumpkin layer.

Bake

Place the baking dish in the oven and bake until the pumpkin filling is set and the topping is golden brown.

The edges should be slightly bubbling and the crisp topping should have a beautiful golden color.

Let the pumpkin crisp cool for a few minutes before serving. It will continue to set as it cools.

Tips for Making Gluten Free Pumpkin Crisp

Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can change the flavor and texture of the recipe.

Let it cool slightly before serving. I know it's tempting to dig in right away, but giving the crisp a few minutes to cool helps the pumpkin layer set.

Add pecans to the topping for extra crunch. The combination of pumpkin and pecans is one of my favorite fall flavor combinations.

Make it dairy free if needed. You can experiment with your favorite dairy-free butter and milk alternatives if you need a dairy free pumpkin dessert.

Can You Make Pumpkin Crisp Ahead of Time?

Yes! This is actually a great dessert to make ahead of time, especially when you're preparing a big holiday meal.

Bake the pumpkin crisp according to the recipe and allow it to cool completely. Cover it and store it in the refrigerator until you're ready to serve.

You can serve it chilled, at room temperature, or gently warm it in the oven before serving.

If you're making it for Thanksgiving, preparing it ahead of time means one less thing you have to worry about on the big day which is always a win in my book!

How to Store Leftover gluten Free Pumpkin Crisp

Store leftover pumpkin crisp covered in the refrigerator for up to 4 days.

You can reheat individual servings in the microwave or warm the entire dish in the oven.

And honestly, I think the leftovers might be even better the next day!

Whether you're making it for Thanksgiving, a fall dinner with friends, or just because it's pumpkin season, this gluten free pumpkin crisp is an easy dessert that everyone can enjoy.

Serve it warm with a scoop of vanilla ice cream and enjoy all those cozy fall flavors in every bite!

Have you tried this recipe? Be sure to leave a comment below and tag me on Instagram @thrivingglutenfree so I can see how it turned out.

Let's bake!