Description
This Pumpkin Crisp is a cozy, flavorful dessert perfect for fall. Featuring a spiced pumpkin filling topped with a buttery oat and pecan crumble, it’s simple to prepare and baked to golden perfection. Serve warm with a scoop of vanilla ice cream or whipped cream for a comforting treat that delights the whole family.
Ingredients
Scale
Filling
- 1 can (15 oz) pumpkin purée
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Topping
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or similarly sized casserole dish to prevent sticking.
- Mix pumpkin filling: In a large bowl, whisk together pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined. Pour this filling evenly into the prepared baking dish.
- Prepare topping: In a separate bowl, combine flour, rolled oats, brown sugar, and cinnamon. Pour in melted butter and mix until the mixture becomes crumbly. Stir in chopped pecans if using to add extra texture and flavor.
- Assemble and bake: Evenly sprinkle the crisp topping over the pumpkin filling. Place in the oven and bake for 40-45 minutes, or until the topping turns golden brown and the pumpkin filling is set and firm to the touch.
- Cool and serve: Allow the pumpkin crisp to cool slightly before serving. For an indulgent touch, serve warm topped with vanilla ice cream or whipped cream.
Notes
- For a nut-free option, omit the pecans in the topping.
- Use canned pumpkin purée, not pumpkin pie filling, for best flavor control.
- Ensure the filling is fully set before removing from the oven to avoid a runny texture.
- Leftovers can be refrigerated for up to 4 days and reheated before serving.
- Adding a pinch of cloves or allspice can enhance the autumnal spice profile.
