Gluten-Free Pumpkin-Pecan Crisp

Pumpkin purée works well in a variety of gluten-free baked goods, including breads, muffins, and cake. It is particularly good in this crisp baked with a sweetened pecan topping. Serve with fresh whipped cream.

Serves: 8Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 2 cans (15 oz.) pumpkin purée
  • 1⁄3 cup plus 1⁄2 cup brown sugar, divided
  • 1⁄2 cup granulated sugar
  • 3 Tbsp. orange juice
  • 1 Tbsp. grated orange zest
  • 3 large eggs, lightly beaten
  • 1⁄2 cup milk
  • 1 cup chopped pecans
  • 1 tsp. ground cinnamon
  • 1⁄2 cup butter, softened


  • Set oven to 375°F. Grease a medium baking dish with non-stick coking spray.
  • In a large bowl, whisk together pumpkin, 1⁄3 cup brown sugar, granulated sugar, orange juice, orange zest, eggs, and milk. Pour the pumpkin filling into the baking dish.
  • In a small bowl, toss together pecans, remaining 1⁄2 cup brown sugar, and cinnamon. Mix in the butter with your fingers, until you have a crumbly mixture. Sprinkle the pecan mixture over the pumpkin filling.
  • Place the baking dish on a baking sheet. Bake for 45 to 50 minutes, or until the top of the pecans are toasted and the pumpkin filling is set. A knife inserted into the middle of the crisp should come out clean.