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

INGREDIENTS

  • 2 15 Oz Cans Pumpkin
  • 1 Cup brown Sugar
  • 1 Tbsp Gluten Free All Purpose Flour
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Nutmeg
  • 1 Tsp Pumpkin Pie Spice

TOPPING

  • 1 Cup Gluten Free Oats 
  • 1 Cup Gluten Free All Purpose Flour 
  • 1 Cup Brown Sugar Packed
  • 1/4 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/2 Cup Butter MeltedPumpkin Crisp

INSTRUCTIONS

  • Preheat oven at 350*.
  • Spray a cast iron skillet or 9×13 baking dish with non-stick cooking spray.
  • Evenly spread the pumpkin on the bottom of the skillet or dish.
  • In a small bowl, combine the sugar, flour, cinnamon, nutmeg, and pumpkin pie spice.  Place this mixture evenly over the pumpkin.
  • In another bowl, combine the oats, flour, brown sugar, baking powder, and baking soda. Then, mix in the melted butter.
  • This mixture should be very crumbly but be sure that the butter is mixed in well.
  • Evenly crumble the mixture over the pumpkin.
  • Add a dash of cinnamon, nutmeg, and pumpkin pie spice to the top.
  • Bake for 45 minutes at 350* or until nicely browned.
  • Serve warm with a side of ice cream or whipped topping.