This Mediterranean Pumpkin Pie Crisp has a creamy pumpkin filling with a warm, aromatic flavor and a delicious, crunchy topping. We prepare this crisp with pumpkin puree, Greek yogurt, egg, honey, vanilla, cinnamon, ginger, nutmeg, cloves, rolled oats, almond flour, walnuts, and olive oil. This crisp has approximately 216 calories and 16.5 g of net carbs. We make this dessert in about 55 minutes. This Mediterranean Pumpkin Pie Crisp is ideal for family gatherings, holidays, dinner parties, fall celebrations, cozy evenings, sweet cravings, and Mediterranean-inspired meals. You can prepare this crisp earlier because we refrigerate it for four days and freeze it for almost two months. You can serve this crisp with Greek Yogurt, Fresh Apple Slices, Fresh Pears, Pomegranate Seeds, or Toasted Almonds.
STATS:
- Course: Dessert
- No. of Calories: 216 kcal
- Diet: Mediterranean, Vegetarian
- Prep time: 15 minutes
- Cuisine: Mediterranean
- Cook time: 40 minutes
- Portion size: 1/8 of recipe
- Cooking mode: Baking
- Total servings: 8
- Difficulty level: Easy
- Total time: 55 minutes
TOOLS:
- Baking dish
- Bowls
- Whisk
- Spatula
- Measuring cups and spoons
INGREDIENTS:
PUMPKIN FILLING:
- 15 oz pumpkin puree
- ½ cup Greek yogurt
- 1 egg
- ¼ cup honey
- 1 tsp vanilla extract
- 1½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
CRISP TOPPING:
- 1 cup rolled oats
- ½ cup almond flour
- ½ cup walnuts
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp salt
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
PUMPKIN PUREE:
- We use pumpkin puree to provide a creamy texture and naturally rich pumpkin flavor. As a replacement, you can use cooked and pureed sweet potato.
GREEK YOGURT:
- Greek yogurt gives the pumpkin filling a hint of acidity, creaminess, and protein. You may also choose unsweetened non-dairy yogurt or plain yogurt.
HONEY:
- Honey naturally sweetens the pumpkin filling and topping. As an alternative, you can use maple syrup or another preferred natural sweetener.
ROLLED OATS:
- To provide the crisp topping a substantial and crunchy texture, we utilize rolled oats. If necessary, you can use oats that have been certified gluten-free.
ALMOND FLOUR:
- The topping gains a soft, nutty feel from the almond flour. As an alternative, you can use oat flour or finely ground walnuts.
WALNUTS:
- Walnuts provide a delicious nutty flavor and crunchy texture. You can replace them with almonds, pecans, pistachios, or hazelnuts.
OLIVE OIL:
- Olive oil helps create a golden and crisp topping while adding Mediterranean-style healthy fats. You may also make use of melted butter or coconut oil.
CINNAMON & SPICES:
- Cinnamon, ginger, nutmeg, and cloves provide the classic warm pumpkin-pie flavor. You might adjust the quantity of spices as per your preference.
INSTRUCTIONS:
- Warm the empty oven to 175°Celcius and gently coat a dish.
- We stir the salt, pumpkin puree, cloves, Greek yogurt, nutmeg, egg, ginger, honey, cinnamon, and vanilla till smooth.
- Spread the pumpkin mixture into the prepared baking dish and distribute uniformly.
- Whisk the salt, rolled oats, ginger, almond flour, cinnamon, and walnuts in a different dish.
- Include the honey and olive oil and whisk till the topping is crumbly.
- Spread the topping uniformly on the pumpkin mixture.
- Bake till the topping gets golden and the filling is set, for almost forty minutes.
- Cool the crisp for almost ten minutes before eating.
- Serve hot with cinnamon, Greek yogurt, or chopped walnuts.
TIPS:
- We utilize pumpkin puree as a different choice pumpkin pie filling.
- Avoid including extra oil in the topping.
- You could toast the walnuts beforehand to provide a richer flavor.
- Utilize thick Greek yogurt to get a creamy pumpkin filling.
- Avoid baking for an extra time, as it will the pumpkin layer will dry.
SERVING SUGGESTIONS:
FRESH & FRUITY:
- Fresh Apple Slices
- Fresh Pears
- Pomegranate Seeds
- Orange Slices
- Fresh Berries
MEDITERRANEAN PAIRINGS:
- Greek Yogurt
- Toasted Almonds
- Pistachios
- Fresh Mint
- Pumpkin Seeds
STORAGE INFORMATION:
FRIDGE:
- Put this pumpkin crisp in a closed box and refrigerate it for 4 days.
FREEZER:
- Store the cooled portions for almost 2 months.
FAQs:
Could we prepare this crisp without gluten?
- Yes, you can utilize certified non-gluten rolled oats.
May we prepare this recipe non-dairy?
- Yes, you can alternate Greek yogurt with unsweetened non-dairy yogurt.
Will we utilize a different kind of nut?
- Yes, you can use hazelnuts, almonds, pistachios, or pecans.
Could we prepare this crisp earlier?
- Yes, you can assemble this crisp a few hours earlier and chill it till ready to prepare.
NUTRITIONAL INFORMATION:
Proteins: 6.8 g
Caloric Content: 216 kcal
Net carbs: 16.5 g
Sodium: 100 mg
Fiber: 2.9 g
Sugar: 7.9 g
Fats: 13.8 g
Portion Size: 1/8 of recipe
Total carbs: 19.4 g