Ok- I had to throw out one more brand new Thanksgiving Recipe for your special meal next week! Pumpkin Pie Oatmeal Crisp has all of the delicious and nostalgic classic flavors of pumpkin pie- but it’s SO MUCH easier!!
So this recipe is a celebration worthy dessert for anyone who is intimidated by homemade pie crust or who really just does not even want to deal with it!
No joke, the crisp took me LESS THAN TEN MINUTES!!!
Then you pop it in the oven for 45 minutes and voila! Its ready to go. Another reason that this is so great for the Holidays is that it can be served room temperature- so you could make this early in the day on Thanksgiving and you won’t be plugging up precious oven space closer to dinner.
Then enters something a little extra- Bourbon Ice Cream. Of course, this crisp is absolutely delicious all on its own, or you could pop some vanilla vegan ice cream on top. BUT if you want to go all out, this boozy frozen delight is a special added touch for sure! And this you could make as far ahead as you wanted. The recipe makes about 4 cups, and is VERY boozy!! You could cut it down if you want, but I love how strong it is! It is especially lovely when I use a bourbon that I love to sip on anyways!
- Pumpkin Pie Filling:
- 45 ounces pumpkin (three 15-ounce cans of pumpkin)
- 1 ½ cups brown sugar
- 1 cup coconut cream (thick white part only)
- 2 teaspoons vanilla
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon all-spice
- ½ teaspoon kosher salt
- Oatmeal Crisp Topping:
- 1 cup brown sugar
- 3 cups whole oats
- ½ cup gluten-free 1:1 flour
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- ⅔ cup coconut oil
- Vegan Bourbon Ice Cream:
- 1 cup brown sugar
- ½ cup bourbon (I used my favorite Weller)
- 2 teaspoons vanilla
- 2 cans coconut cream
- Pinch of salt
- For the Crisp:
- Preheat the oven to 350 degrees.
- Spray or brush a cast iron skillet with coconut oil.
- In a large mixing bowl, whisk together the pumpkin, brown sugar, coconut cream, vanilla and spices until smooth. Transfer the filling to the cast iron pan.
- I rinse the mixing bowl and then add the Oatmeal Crisp Topping. Add all of the dry ingredients and mix well. Then add the coconut oil and with clean hands, I pinch the mixture together until it is well combined into a large crumb texture, with some slightly bigger chunks of topping.
- Sprinkle the topping evenly over the pumpkin filling and bake the crisp for 35 minutes at 350 degrees. You can serve it hot or at room temperature. I like to serve with Bourbon Ice Cream!
- For the Vegan Bourbon Ice Cream:
- Bring the ice cream ingredients to a simmer over medium-high heat and whisk together until smooth and all of the coconut cream has melted. Simmer for about 10 minutes on low until it thickens slightly. Let this cool mixture cool and then transfer the ice cream to a freezer friendly container with a lid. Freeze for at least 6 hours. Due to the high alcohol content of the ice cream, it will be a softer than usual texture.
- Scoop and serve.
Yum! Check your spelling in step 5
haha! Thank you! Fixed 🙂
Thank you for the recipe. My daughter cannot have any dairy products now. This will be perfect for Thanksgiving dessert.
You might want to check step 5 directions!
Awesome Kathy! I hope this helps! and yes- I fixed LOL!
This sounds delicious! I was wondering what size cast iron skillet you used?
Hi Cheryl! a 10″ cast iron- but I think you could get away with anything in that general arena!