I have an overabundance of homemade pumpkin purée.
It was probably dangerous for me to discover how easy pumpkin puree is to make.
Now, I have the happy task of trying to figure out what to do with all this pumpkin. I have already made a savory dish and a great condiment, so today it is on to a great use for pumpkin puree in an easy breakfast or brunch recipe.
My favorite thing about this recipe (aside from eating it) was that I already had all the needed ingredients in my pantry and refrigerator at home.
I enjoyed the combination of pumpkin, cinnamon and cranberries in my Pumpkin Butter with Cinnamon Cranberry Biscuits so much, I decided to try out those same flavors in this crisp, adapted from Marla’s recipe at Family Fresh Cooking.
Pumpkin Coconut Cranberry Crisp (2 servings) adapted from Family Fresh Cooking
1 cup pumpkin puree
1/4 cup coconut milk
1 tablespoon agave nectar
1/4 teaspoon vanilla extract
1/2 cup old fashioned oats
1/4 teaspoon ground cinnamon
1/4 cup dried cranberries
1 tablespoon brown sugar
1 tablespoon unsalted butter, melted
Preheat oven to 375˚F. In a medium mixing bowl, combine the pumpkin puree, coconut milk, agave nectar and vanilla extract. In another mixing bowl, combing the rest of the ingredients.
Divide the pumpkin mixture between two 6oz oven proof ramekins. Then top the pumpkin mixture with the oats mixture. Place the ramekins in the oven and bake for 15 minutes. Serve and enjoy!If you enjoyed this post, Get free updates via RSS or Email and connect with me on