Can I make Pumpkin Crisp with Oats ahead of time?

Yes! You can fully bake the crisp and refrigerate it for up to 3 days. When you're ready to serve, simply reheat it in a 325°F oven for 10–15 minutes to restore the topping’s crunch. Alternatively, prepare the filling and topping separately and store them in the fridge; assemble and bake fresh the day you need it.

Can I freeze this pumpkin crisp?

Absolutely. After baking and cooling completely, you can freeze the crisp for up to one month. Wrap it tightly in plastic wrap and foil. To serve, thaw overnight in the fridge and warm in the oven at 325°F until heated through.

Is this Pumpkin Crisp with Oats gluten-free and dairy-free?

Yes — this recipe is naturally gluten-free if you use certified gluten-free oats. To make it dairy-free, substitute the butter with vegan butter or coconut oil and ensure your milk of choice (like almond or oat milk) is non-dairy. It's an easy dessert to adapt to most dietary needs.

Pumpkin Crisp with Oats: A Cozy, Crunchy Twist on Classic Pumpkin Pie

Description

Pumpkin Crisp with Oats is a warm, cozy dessert made with creamy pumpkin filling and a crunchy oat topping. It’s a quick and easy fall recipe that’s naturally gluten-free and can be made dairy-free. Perfect for holidays or weeknight treats.

Ingredients

Scale

1 (15 oz) can pumpkin puree
2/3 cup maple syrup
1 tablespoon vanilla extract
2 eggs + 1 egg yolk, whisked
1/2 cup unsweetened almond milk
1 tablespoon pumpkin pie spice
1 teaspoon ground cinnamon
Pinch of salt
1 1/2 cups gluten-free old-fashioned oats
1/2 cup almond flour
1/2 cup brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon (for topping)
Pinch of salt (for topping)
6 tablespoons unsalted butter, cubed

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Instructions

Preheat oven to 350°F (175°C) and grease a 10-inch cast iron skillet or baking dish with neutral oil.
In a mixing bowl, combine pumpkin puree, maple syrup, vanilla extract, whisked eggs, almond milk, pumpkin pie spice, cinnamon, and a pinch of salt. Whisk until smooth.
Pour the pumpkin filling into the prepared skillet and set aside.
In another bowl, mix oats, almond flour, brown sugar, chopped pecans, cinnamon, and salt. Add cubed butter and work it into the mixture using your hands until clumpy.
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake for 30–35 minutes, or until the topping is golden and the filling is just set.
Remove from the oven and let cool for 10 minutes before serving.
Serve warm with a scoop of vanilla ice cream or whipped cream.

Notes

Use certified gluten-free oats to ensure recipe is gluten-free.
For dairy-free, use vegan butter or coconut oil.
Can be made ahead and stored in the fridge for up to 3 days.
Freezer-friendly: store tightly wrapped for up to 1 month.
Reheat leftovers in the oven at 325°F to restore crispiness.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 18g
Sodium: 85mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 5g
Cholesterol: 55mg