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Pumpkin Crisp

I know we’re approaching the end of fall, but I still can’t get enough pumpkin! And this Pumpkin Crisp is satisfying all of my cravings. Think apple crisp but with savory pumpkin flavor and pecan notes. This recipe is free from refined sugar and instead calls for coconut sugar! My only caution for you with this dish is that you’ll be craving it for weeks to come.

Recipe and photo perfected by @mindfullbymadeline


Crisp Topping:

½ cup gluten free flour
½ cup almond flour
½ cup coconut sugar
½ cup gluten free oats
1 t ground cinnamon
¾ cup pecans, chopped
½ tsp sea salt
8 T cold vegan butter, cut into pieces


Vegan butter for greasing the baking dish
2 ¾ cup canned pumpkin puree
⅓ cup maple syrup
½ cup well-shaken canned coconut milk (don’t refrigerate)
2 T arrowroot powder
1 T vanilla extract
1 T pumpkin pie spice
1 tsp allspice
1 tsp ground cinnamon

½ tsp sea salt


Preheat the oven to 375°F. Grease a baking dish (8×8, 9×9, or single serve ramekins) with vegan butter.

Add all topping ingredients into a medium bowl. Slowly mix with a wooden spoon, making sure not to over-mix. It should be moist (not dusty) and start to form clumps.

Time to get messy! Squeeze the topping with your hands, creating small clumps and crumbles. Place in the refrigerator.

Now, in a large bowl, whisk together all filling ingredients until smooth. Pour mixture into your greased dish.

Take the crumble topping out of the fridge and evenly (and generously) sprinkle the topping over the filling.

Bake for 40 minutes. The pumpkin filling should be bubbling along on the sides of the dish. Let cool and serve warm, or let cool completely and refrigerate for an hour to serve cold.



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