Description
This Pumpkin Crisp is a delightful autumn dessert featuring a spiced pumpkin filling topped with a crunchy oat and pecan crumble. Baked to golden perfection, it’s a comforting treat perfect for cozy evenings or holiday gatherings.
Ingredients
Scale
Pumpkin 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
Crisp 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: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or a similarly sized casserole dish to prevent sticking and ensure even baking.
- Mix Pumpkin Filling: In a large bowl, whisk together the 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 pumpkin filling evenly into the prepared baking dish.
- Prepare Crisp Topping: In another bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly. If you like some extra texture and nuttiness, fold in the chopped pecans at this stage.
- Assemble and Bake: Evenly sprinkle the crisp topping over the pumpkin filling, covering it completely. Bake in the preheated oven for 40 to 45 minutes, or until the topping turns a golden brown color and the pumpkin filling is set.
- Cool and Serve: Remove the pumpkin crisp from the oven and let it cool slightly on a wire rack. Serve warm, optionally topped with vanilla ice cream or whipped cream for an indulgent finish.
Notes
- You can substitute pecans with walnuts or omit nuts entirely for a nut-free version.
- For a richer topping, consider adding a pinch of salt to balance the sweetness.
- Store leftovers covered in the refrigerator for up to 4 days; reheat gently before serving.
- This recipe can be doubled for larger gatherings using a bigger baking dish.
- For a gluten-free version, use gluten-free oats and a gluten-free flour blend.
