Ingredients
Scale
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- ½ cup plain Greek yogurt
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1½ tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp sea salt
For the Crisp Topping:
- 1 cup rolled oats
- ¾ cup whole wheat pastry flour
- ⅓ cup chopped pecans
- ¼ cup coconut sugar
- ¼ cup melted coconut oil
- 1 tsp ground cinnamon
- Pinch of sea salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, eggs, Greek yogurt, maple syrup, vanilla, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the pumpkin filling into the prepared baking dish and spread evenly.
- In another bowl, combine the oats, flour, pecans, coconut sugar, cinnamon, and salt.
- Stir in the melted coconut oil until the mixture becomes crumbly.
- Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake for 40–45 minutes, or until the filling is set and the topping is golden brown.
- Allow the crisp to cool for at least 15 minutes before serving.
- Enjoy warm on its own or with a dollop of Greek yogurt or whipped coconut cream.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 9
- Calories: 235
- Net Carbs: 24g
- Fats: 11g
- Protein: 6g