Description
Indulge in the warm flavors of fall with this delicious Pumpkin Crisp. A rich and creamy pumpkin filling topped with a crunchy oat and pecan crisp, this dessert is perfect for any autumn gathering.
Ingredients
Scale
For the filling:
- 1 (15 oz) can pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 (12 oz) can evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the crisp topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 3/4 cup brown sugar
- 1/2 cup chopped pecans (optional)
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven and prepare the baking dish: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth. Pour the mixture into the prepared baking dish.
- Make the crisp topping: In another bowl, combine the flour, oats, brown sugar, pecans (if using), and cinnamon. Pour in the melted butter and stir until crumbly. Sprinkle the topping over the pumpkin filling.
- Bake: Bake for 45–50 minutes until golden brown and set. Let cool for 15 minutes before serving. Enjoy warm with whipped cream or ice cream.
Notes
- This dessert is perfect for fall gatherings and can be made ahead of time. Store leftovers in the refrigerator and gently reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 27g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
