09/14/2026
Seems like a great day to warm up the house by baking! This is the recipe for the yummy pumpkin crisp I made on Twin Cities Live last week. It is gluten free, very pumpkiny and simply splendid.
Pumpkin Crisp
1 can pumpkin -15 oz
3 large eggs
1/4 C granulated sugar
1/4 C brown sugar
3/4 C plain yogurt (I used full fat)
2 tsp pumpkin pie spice
1 tsp vanilla bean paste
1/2 tsp kosher salt
1 C almond flour (buzz up about 3/4 C almonds in your blender!)
1/2 C old fashioned oats
1 1/4 C brown sugar
1/4 tsp kosher salt
3/4 C cold butter, cut into cubes
1 C pecans, chopped
A few shakes chocolate salt
Preheat oven to 375
Grease 8x8 square pan or deeper pie dish
Mix pumpkin, eggs, both sugars, yogurt, pumpkin pie spice, vanilla bean paste and kosher salt, until smooth. Pour into prepared pan.
In food processor bowl, pulse almond flour, oats, brown sugar until well blended. Scatter in cold butter cubes and pulse until butter resembles crumbs mixed in with the dry ingredients. Turn into a bowl, add in pecan and press into teaspoon sized pieces. Scatter around top of pumpkin filling. Sprinkle a little chocolate salt over top.
Bake until filling is set and top is browned. Usually 40-45 minutes.
Let cool at least 1/2 hour before serving. Serve with softly whipped cream.
