Pumpkin Crisp

Mason and I love pumpkin treats…pumpkin pie, trifle, pudding. It’s all good! I was ready to enjoy something pumpkin recently and decided that pumpkin crisp sounded great! I had never had it or really even seen or heard of a recipe for it so again, here is a concoction that turned out pretty good!

Pumpkin Crisp


  • 1 can (or equivalent) Pumpkin Puree
  • Liquid Sweetener (you could use up to 1 can of sweetened condensed milk like you would typically for a pumpkin pie, but it will be super sweet, alternates like agave syrup or stevia are good-as sweet as you like) or omit and just have all the pumpkin goodness
  • 1 tsp Vanilla Flavoring
  • ½ tsp Ground Cinnamon
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Ginger
  • 1 cup Oatmeal
  • 2 tbsp Brown Sugar
  • 3 tbsp Butter

How to:

  1. Heat oven to 350*F
  2. Combine Pumpkin Puree, Liquid Sweetener, Vanilla Flavor, Cinnamon, Cloves and Ginger.
  3. Pour into a large casserole pan-I think mine is a 9×9.
  4. Mix Oatmeal, Brown
    Sugar and Butter. Sprinkle over pumpkin mixture.
  5. Bake until topping is golden brown, about 30 minutes.
  6. Serve warm. Great with cream, whipped cream, or vanilla ice cream!

We munched on this-it made a lot-for about a week and it was great to top my morning oats with too! Great for cold mornings. J


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