Pumpkin Cranberry Spice Crisp

If you’re looking for a festive, seasonal dessert that brings cozy fall flavors, this Pumpkin Cranberry Spice Crisp is a must-try! With creamy pumpkin filling, a touch of spice, tart cranberries, and a crunchy oat topping, this dessert is a perfect balance of flavors and textures. It’s easy to make and is also gluten-free and dairy-free, making it suitable for various dietary preferences.

Whether you’re planning a holiday gathering or just want to enjoy a warming dessert on a crisp autumn day, this pumpkin cranberry crisp is a beautiful way to showcase the best of fall ingredients. The best part? It can be made ahead and stored, so it’s ready when you need it.

Why You’ll Love Pumpkin Cranberry Spice Crisp

  • Perfect Fall Dessert: Combines pumpkin spice, cranberries, and a crunchy topping for a delicious seasonal flavor.
  • Great for Gatherings: Makes 12 servings, ideal for potlucks, family dinners, and holiday events.
  • Gluten-Free and Dairy-Free: Made with gluten-free ingredients and dairy-free coconut milk, this dessert suits a variety of dietary needs.
  • Easy to Make: Minimal prep and simple steps make this an easy dessert to whip up in no time.
  • Make-Ahead Friendly: Prepare it a day ahead and chill it; it’s even tastier after a night in the fridge.

What You Need To Make Pumpkin Cranberry Spice Crisp

Here’s a breakdown of the main ingredients you’ll need to make this crisp. Find specific amounts in the recipe card below.

Pumpkin Spice Filling

  • Pumpkin Puree: For a creamy, flavorful base.
  • Coconut Milk: Adds richness without dairy.
  • Organic Cane Sugar and Cornstarch: Sweetens and thickens the filling.
  • Vanilla Extract, Sea Salt, and Pumpkin Pie Spice: For added flavor.
  • Cranberries: Fresh or frozen cranberries add a tart contrast.

Crisp Topping

  • Gluten-Free Rolled Oats and Gluten-Free All-Purpose Flour: Form the base of the crisp topping.
  • Light Brown Sugar, Ground Cinnamon, and Sea Salt: For sweetness and warmth.
  • Soy-Free Vegan Butter: Adds moisture and helps the topping crisp up.

How To Make Pumpkin Cranberry Spice Crisp

  1. Preheat the Oven: Set your oven to 350°F. Lightly grease an 8-by-8-inch baking dish.
  2. Make the Pumpkin Filling: In a blender, combine the pumpkin puree, coconut milk, cane sugar, cornstarch, vanilla, salt, and pumpkin pie spice. Blend until smooth and creamy. Pour this mixture into the prepared baking dish.
  3. Add the Cranberries: Evenly spread the cranberries over the pumpkin filling.
  4. Prepare the Crisp Topping: In a bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the melted vegan butter and mix until the topping is coated.
  5. Add the Topping: Crumble the oat mixture over the cranberries, pressing it down lightly.
  6. Bake: Bake for 55-60 minutes, or until the mixture is bubbling at the edges and the center is set. Let it cool for at least 3 hours or overnight for best results.

FAQs

Can I use canned cranberry sauce instead of fresh cranberries?

Fresh or frozen cranberries are recommended, as they provide a tart contrast to the sweet filling. Canned cranberry sauce may alter the texture and sweetness.

Can I substitute regular oats for gluten-free oats?

Yes, if you’re not gluten-sensitive, regular rolled oats will work fine in this recipe.

How should I store leftovers?

Cover and refrigerate any leftover crisp for up to 4 days. Enjoy cold or reheat in the oven.

Can I freeze this dessert?

Yes, wrap it well and freeze for up to a month. Thaw in the refrigerator overnight before serving.

Can I use another milk besides coconut milk?

Yes, but coconut milk adds a rich texture and flavor. Other plant milks may yield a slightly thinner filling.

Pumpkin Cranberry Spice Crisp

Enjoy the flavors of fall with this Pumpkin Cranberry Spice Crisp! A gluten-free, dairy-free dessert made with creamy pumpkin filling, tart cranberries, and a crunchy oat topping. Perfect for holiday gatherings!

Ingredients
  

Pumpkin Spice Filling

  • 1 15-ounce can pumpkin puree
  • 1 13.5-ounce can coconut milk
  • 1 cup organic cane sugar
  • 6 tablespoons cornstarch
  • 2 teaspoons alcohol-free vanilla extract
  • 1/2 teaspoon sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup fresh or frozen cranberries

Crisp Topping

  • 1/2 cup gluten-free rolled oats
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 3 tablespoons soy-free vegan butter melted

Instructions
 

  • Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease an 8-by-8-inch baking dish.
  • Blend the Pumpkin Filling: In a blender, combine the pumpkin puree, coconut milk, cane sugar, cornstarch, vanilla extract, sea salt, and pumpkin pie spice. Blend until smooth and creamy. Pour the mixture into the prepared baking dish.
  • Add the Cranberries: Sprinkle the cranberries evenly over the pumpkin filling.
  • Prepare the Crisp Topping: In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and sea salt. Add the melted vegan butter and mix until everything is well-coated.
  • Add the Topping: Sprinkle the oat mixture evenly over the cranberries, gently pressing down to form an even layer.
  • Bake: Place the dish in the oven and bake for 55-60 minutes, until the edges are bubbling and the center is mostly set.
  • Cool and Serve: Let the crisp cool for at least 3 hours, or overnight, before slicing and serving.
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