Paleo Pumpkin Pie Crisp

Name: Paleo Pumpkin Pie Crisp
Prep time: 10 min
Cook time: 45 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 0.5 cup Pumpkin purée; 2 tbsp Almond flour; 2 tbsp Coconut flour; 0.5 tsp Cinnamon; 0.5 tsp Pumpkin pie spice; 1 tbsp Nut butter; 1 tbsp Maple syrup; 0.5 cup Almond flour (for topping); 1 tbsp Melted coconut oil; 1 tbsp Maple syrup (for topping); 1 tsp Pumpkin pie spice (for topping)

10 mins prepServes 4

This Paleo Pumpkin Pie Crisp is also plant-based and gluten-free, described as the middle part of pumpkin pie with a crispy topping. It's not overly sweet but also not bland, making it a great healthier dessert option, especially for holidays like Thanksgiving. The recipe is for a small household (4-5 servings) but can be doubled or tripled.

4 servings

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Instructions

Preheat oven to 350F. For the filling: Mix 1/2 cup pumpkin purée, 2 tbsp almond flour, 2 tbsp coconut flour, 1/2 tsp cinnamon, 1/2 tsp pumpkin pie spice, 1 tbsp nut butter, and 1 tbsp maple syrup together. Line a small baking dish (like a greased 6-inch cast iron skillet) with the mixture and smooth it out with a knife. For the topping: Mix 1/2 cup almond flour, 1 tbsp melted coconut oil, 1 tbsp maple syrup, and 1 tsp pumpkin pie spice together. Sprinkle the topping mixture on top of the filling. Bake for 45 minutes. Optionally, top with coconut yogurt.

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Paleo Pumpkin Pie Crisp

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