Back to Recipe
Baked Pumpkin Crisp

Baked Pumpkin Crisp

Make a delicious fall dessert with Baked Pumpkin Crisp, it's easy to make gluten free too!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 8 serving

Calories: 369 kcal per serving

Ingredients

  • 2 - Pumpkin
  • 1 Cup - White Sugar
  • 1 Tbsp - Gluten Free All Purpose Flour or Regular Flour
  • 1 Tsp - Ground Cinnamon
  • 1 Tsp - Ground Nutmeg
  • 1 Tsp - Pumpkin Pie Spice
  • 1 Cup - Gluten Free Oats or Regular Oats
  • 1 Cup - Gluten Free All Purpose Flour or Regular Flour
  • 1 Cup - Brown Sugar
  • ¼ Tsps - Baking Powder
  • ¼ Tsps - Baking Soda
  • ½ Cups - Butter

Instructions

  1. Preheat oven at 350*.
  2. Spray a cast iron skillet or 9x13 baking dish with non-stick cooking spray.
  3. Evenly spread the pumpkin on the bottom of the skillet or dish.
  4. In a small bowl, combine the sugar, flour, cinnamon, nutmeg, and pumpkin pie spice.  Place this mixture evenly over the pumpkin.
  5. In another bowl, combine the oats, flour, brown sugar, baking powder, and baking soda. Then, mix in the melted butter.
  6. This mixture should be very crumbly but be sure that the butter is mixed in well.
  7. Evenly crumble the mixture over the pumpkin.
  8. Add a dash of cinnamon, nutmeg, and pumpkin pie spice to the top.
  9. Bake for 45 minutes at 350* or until nicely browned.
  10. Serve warm with a side of ice cream or whipped topping.

Nutrition

Energy: 369 kcal | Total Fat: 13 g | Saturated: 8 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 31 mg | Total Carbs: 74 g | Fiber: 2 g | Sugars: 52 g | Proteins: 4 g | Sodium: 135 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

©2026 OnlineCook LLC