Sugar Free Pumpkin Crisp
This Sugar Free Pumpkin Crisp is a quick and healthy recipe made without cake mix and uses oatmeal, pureed canned pumpkin, and seasonal pumpkin spice. This dish is made without refined sugar. Serve this for breakfast or dessert!
Servings 6 servings
Calories 208kcal
Equipment
Ingredients
Pumpkin Filling
- 3 eggs
- ½ cup sweetener
- ¼ cup brown sweetener
- 1 15 oz can pure pureed pumpkin Not pumpkin pie.
- 2 teaspoons pumpkin pie spice See notes for how to make your own.
- 1 teaspoon vanilla extract
- ½ cup coconut milk I have used both full and reduced fat. Can substitute heavy cream
Topping
- 1 cup rolled oats See notes for low-carb substitute
- ½ teaspoon cinnamon
- 3 tablespoons melted butter Can substitute coconut oil.
- ¼ cup chopped pecans optional
Instructions
- Preheat oven to 350 degrees.
- Combine the eggs and sweeteners in a mixing bowl. Mix.
- Add in the pureed pumpkin, pumpkin pie spice, vanilla extract, and coconut milk. Combine until well blended.
- Transfer the pumpkin mixture to the bottom of an 8x8 baking dish or skillet.
- Combine the oats, cinnamon, pecans, and melted butter in a separate bowl.
- Spread the topping throughout the pan.
- Bake for 25-30 minutes until the top of the crisp is crunchy and golden brown.
- Cool before serving.
Video
Notes
- Macros assume reduced-fat coconut milk.
- You can substitute melted coconut oil (best option) or olive oil, the same amount.
- Ground Cinnamon (1 teaspoon)
- Ground Ginger (½ teaspoon)
- Ground Nutmeg (½ teaspoon)
- Regular sugar (you can use the same amount outlined in the recipe)
- Pure Organic Maple Syrup (⅓ cup in the filling and 3 tablespoons in the topping)
- Honey (⅓ cup in the filling and 4 tablespoons in the topping)
Nutrition
Serving: 1serving | Calories: 208kcal | Carbohydrates: 11g | Protein: 6g | Fat: 14g