This Easy Pumpkin Crisp will be your new favorite fall dessert-the perfectly smooth pumpkin spiced filling, topped with a crunchy oatmeal topping will have you going back for seconds!

Servings: Makes 9 servings

What ingredients do I need to make this pumpkin Crisp?

• Eggs
• Zero point white granulated sugar sweetener– I use Lakanto Monk fruit Classic Sweetener
• Zero point brown sugar sweetener -I use Lakanto Monkfruit Golden Sweetener
• Pumpkin puree– canned or homemade puree. Do not use pumpkin pie filling.
• Pumpkin spice seasoning-store bought or using the recipe in this post.
• Unsweetened almond- you can substitute it for unsweetened soy, coconut, or skim milk. If you do substitute the unsweetened almond milk for a different one, please keep in mind the points may vary depending on which one you use.
• Vanilla extract
• All purpose flour
• Rolled oats-quick oats or old fashioned oats will work.
• Cinnamon
• Light butter– I use “Land O’ Lakes light butter made with canola oil”

How do I make my pumpkin spice seasoning?

Homemade Pumpkin Pie Spice Seasoning:

• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger

What sweetener do I use for this Easy Pumpkin Crisp?

I use LAKANTO CLASSIC MONKFUIT SWEETENER and LAKANTO GOLDEN MONKFRUIT SWEETENER in my baking recipes.

The “Classic” is a zero point white granulated sugar substitute. The “Golden” is a zero point brown sugar substitute.  

Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

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How do I make this Easy Pumpkin Crisp?

Preheat oven to 350 degrees.

In a large mixing bowl combine eggs and white and brown sweeteners, pumpkin puree, pumpkin pie spice, vanilla extract, and unsweetened almond milk.

Stir until well combined.

Transfer the pumpkin mixture to the bottom of an 8×8 baking dish.

Bake for 20 minutes.

Meanwhile; combine oats, flour, cinnamon, brown sugar sweetener, vanilla, and melted light butter in a separate bowl.

Using your hands blend the mixture until it forms moist clumps.

Stir until melted butter is combined and crumbly.

Remove from oven. Sprinkle topping over the top of the pumpkin filling.

Bake for another 20-22 minutes or until the top is crunchy and golden brown.

Remove from oven, let it cool for 5-10 minutes before serving.

Serve with your favorite low point ice cream, cool whip and drizzle Smucker’s sugar free caramel sauce over the top, if desired.

 

Ingredients:

• 3 eggs
• 1/2 cup zero point white granulated sweetener – I use Lakanto monk fruit classic sweetener
• 1/4 cup zero point golden sweetener – I use Lakanto monk fruit golden or brown sweetener
• 1 (15oz.) can canned or homemade pumpkin purée (not pumpkin pie filling)
• 2 tsp pumpkin pie spice
• 1 tsp pure vanilla extract
• 1/2 cup unsweetened almond milk

Topping Ingredients:

• 3/4 cup all purpose flour
• 3/4 cup cup quick cooking oats or gluten free oats
• 4 Tbsp light butter, melted. I use Land O’ Lakes light butter made with canola oil
• 1/2 cup zero point brown sugar sweetener – I use Lakanto Monkfruit Golden sweetener
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. In a large mixing bowl combine, eggs and white and brown sweeteners, pumpkin puree, pumpkin pie spice, vanilla extract, and unsweetened almond milk. Stir until well combined.
3. Pour the pumpkin mixture to the bottom of an 8×8 baking dish or skillet.
4. Bake for 20 minutes.
5. Meanwhile, combine oats, flour, vanilla, cinnamon, brown sugar sweetener, and melted butter in a separate bowl. Using your hands blend the mixture until it forms moist clumps.
6. Remove pumpkin filling from oven.
7. Sprinkle topping over the top of the pumpkin filing.
8. Bake for 20-22 minutes or until the top is crunchy and golden brown.
9. Remove from oven. Let it cool for 5-10 minutes before serving.
10. Serve with your favorite low point ice cream or cool whip and drizzle Smucker’s sugar free caramel sauce over the top, if desired.

Makes 9 ( 1/2 cup) servings

2 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

Point values do not include the Enlightened Vanilla Bean ice cream which is 1/2 cup for 3 PersonalPoints or the Smucker’s sugar free caramel sauce which is 2 PersonalPoints for 1 Tbsp.

Store leftover crisp in an air tight container and refrigerate for up to 3 days. Keep in mind the topping will get less crunchy the longer it chills.

When ready to eat, warm it up in the microwave for 10-15 seconds.