Can I make Pumpkin Pie Crisp ahead of time?

Absolutely! You can prepare the filling and topping a day ahead. Just assemble and bake when you’re ready to serve.

Is Pumpkin Pie Crisp gluten-free?

Yes, but you need to substitute the all-purpose flour with a gluten-free flour blend. Make sure also to check your oats for gluten.

Definitely! If you choose fresh pumpkin, roast it first, then puree until smooth before using as the filling.

Store leftovers in an airtight container in the refrigerator for up to a week or freeze them for later enjoyment.

For a dairy-free version, substitute the heavy cream with coconut cream or almond milk to maintain a creamy texture.

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Preheat your oven to 350°F (175°C) and grease a baking dish.
In a mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and salt.
Add the eggs and heavy cream to the pumpkin mixture and stir until smooth.
Pour the mixture into the greased dish.
In another bowl, mix flour, oats, chopped nuts, and melted butter until crumbly, then sprinkle over the pumpkin filling.
Bake for 40-50 minutes until the topping is golden and the filling is set.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.