Gluten-Free Baked Pumpkin Crisp

This gluten-free baked pumpkin crisp is a lovely fall dessert that tastes great and makes you feel good. With the sweetness of pumpkin and maple syrup mixed with the warmth of the spices, this treat is perfect for any fall gathering.

Ingredients:

• 4 cups canned pumpkin puree
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 1/4 cup coconut oil, melted
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon

Instructions:

Preheat your oven to 375F 190C

In a large mixing bowl, combine the pumpkin puree, maple syrup, vanilla extract, ground cinnamon, nutmeg, cloves, and salt

Mix well

In another bowl, combine the rolled oats, almond flour, chopped pecans, melted coconut oil, brown sugar, and ground cinnamon

Mix until crumbly

Spread the pumpkin mixture evenly into a greased baking dish

Sprinkle the oat mixture over the pumpkin layer

Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the pumpkin layer is set

Allow the pumpkin crisp to cool slightly before serving

Enjoy warm or at room temperature!