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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!
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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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