Pumpkin Custard Crisp

 

I had a lof of pumpkin puree to use up and not any gluten-free flour so I checked online and using parts of a couple different recipes- I made my own recipe! I kind of just slapped it together so the measurements aren't exact and may need to be tweaked to your liking.

 

For custard:

2 C pumpkin puree

1 C plain yogurt

2 eggs

1 C sugar

1 tsp cinnamon

 1 tsp vanilla

and half scoop of protein shake powder (optional).

 

For crisp:

1/4 C cold butter

1/2-1 C vanilla granola

1 - 1 1/2 C gluten free oats

1/2 C brown sugar

1 tsp cinnamon

 

Mix custard ingredients. In another bowl for crisp, cut in cold butter into other ingredients until crumbly. Spread crumbly mix over custard mix evenly and bake @ 350 degrees for about an hour or until browned, bubbly, and center doesn't jiggle anymore. Good luck! Hope you enjoy!