Thursday, November 17, 2011

Gluten-free Pumpkin Crisp--A New Thanksgiving Tradition

Thanksgiving is fast approaching, my friends, and for you gluten-free folks out there, it can be a bittersweet occasion. You see your family and friends enjoying the fruits of wheat-laden cooking and baking while your plate looks rather bleak minus the bread stuffing, gravy, green bean casserole, homemade dinner rolls, pumpkin pie…I could go on, but I won’t.

Or perhaps you celebrate this holiday with a family of gluten-free believers who have found creative ways to make Thanksgiving dinner with tasty, digestive-friendly alternatives to the traditional fare.

Whichever group you are in, I present to you a splendid, gluten-free pumpkin crisp that will entertain any palate. I will actually go so far as to say that you could forgo the pumpkin pie this year and serve this alone and there would be not a whisper of protest. It’s that good.

Mai’s Gluten-free Pumpkin Crisp

3 c. fresh pumpkin (if you use canned pumpkin, up the evaporated milk to 1 c.)
¾ c. maple sugar (but white sugar works just fine here if that’s all you’ve got on hand)
¾ c. evaporated milk
4 eggs
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. vanilla extract

¾ c. packed brown sugar
¾ c. gluten-free quick oats
¾ c. chopped walnuts
¼ tsp. cinnamon
6 tbsp. butter, melted

Whipped cream or vanilla ice cream to serve

Preheat oven to 350 degrees.

In a large bowl, combine pumpkin, sugar, milk, eggs, cinnamon, pumpkin pie spice, and vanilla. Mix until smooth and then pour into buttered 8-inch baking dish and bake for 25 minutes.

Meanwhile, make topping by combining brown sugar, oats, walnuts, and cinnamon in a small bowl. Toss ingredients in melted butter. When the pumpkin mixture has baked for 25 minutes, gently top it with crumble mixture and bake pumpkin crisp for an additional 20-25 minutes, or until topping is golden brown.

Serve with sweetened whip cream or vanilla ice cream, and don’t begrudge all the folks who are passing up the gluten-rich desserts to feast on your treat; remember: ‘tis the season for thankfulness.


  1. Thank you for this! I've been considering going gluten-free, but have been debating on waiting until after T'giving...and after Christmas... :) I must try this next week!

  2. I am trying to make this right now. I think it's a good idea, but the pan size is wrong.

  3. Michelle,I hope you try it out because I think you'll really enjoy it. And if you do go gluten-free, I'd love to hear how you find the process.
    Carb Snark, sorry you were having some problems with the recipe. I'm just wondering why that size wasn't working for you because I don't want others to have the same problem. I used that size when I made it and didn't have any problems, but the dish was very full. Feel free to put it in an 11x7 dish and reduce the cooking time if you would like.

  4. Thanks for the recipe! I'm making it for guests tonight! nate is GF, so I need all the yummy, easy recipes I can find!