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Pumpkin Crisp

Pumpkin Crisp

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Topping and crust:

1c oat flour, you can just grind rolled oats to a flour consistency

1 1/2c Old Fashioned Rolled Oats

1/3c Natural Edge Vanilla Protein Powder

1/4 tsp sea salt

1/2 tsp baking soda

1/2c Natural Peanut Butter (or PB2/water)

1/4c coconut oil

1 tsp vanilla

1 tsp cinnamon



2 tbsp pure maple syrup or honey

1 (15oz) can pumpkin puree

2 tbsp Natural Edge Vanilla Protein Powder

1/3c Almond milk

2 TBSP chia seeds (plus 1/2c water)*

1 tsp vanilla

pinch sea salt

3 tsp pumpkin pie spice

2 tsp cinnamon


Soak the chia seeds in 1/2c of water, this can be done while you are making and baking the crust. Preheat oven to 350F.

In a bowl combine oat flour, oats, protein powder, salt, and baking soda. In a separate bowl mix together coconut oil, peanut butter, and vanilla.

Add the wet ingredients into the dry and mix together until well combined. The mixture will be crumbly. Press 1/2-2/3 mixture into the bottom of a pan lined with parchment paper. Bake for 10 minutes.

Blend filling ingredients, including the soaked chia seeds, in a high speed blender until smooth.

Carefully pour over the filling over the warm crust, spreading from the inside out carefully. Sprinkle the remaining crumble topping over the filling.

Bake for 40 minutes, top should be golden brown. Let cool before cutting.

Top with whipped cream, or ice cream if desired. Enjoy!

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