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

Topping:
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.