Description
This Pumpkin Crisp recipe is a delightful autumn dessert featuring a smooth and spiced pumpkin filling topped with a buttery oat and pecan crumble. Baked to golden perfection, it offers a comforting blend of warm spices and textures that make it an ideal treat for fall gatherings and holiday celebrations.
Ingredients
Scale
Pumpkin Filling
- 1 can (15 oz) pumpkin purée
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 2 eggs, lightly beaten
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
Crisp Topping
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup cold butter, cubed
- 1/2 cup pecans, chopped (optional)
Instructions
- Preheat and prepare dish: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish to ensure the crisp doesn’t stick during baking.
- Make the pumpkin filling: In a large bowl, thoroughly combine the pumpkin purée, evaporated milk, granulated sugar, lightly beaten eggs, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour the mixture evenly into the prepared baking dish.
- Prepare the crumble topping: In a separate bowl, mix together old-fashioned oats, brown sugar, and flour. Add the cold, cubed butter, and use a pastry cutter or your fingers to incorporate it until the mixture becomes crumbly. Stir in chopped pecans if using.
- Assemble: Evenly sprinkle the oat topping over the pumpkin filling, covering it completely.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the topping is 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 extra indulgence, top with whipped cream or vanilla ice cream as desired.
Notes
- For a nuttier flavor, use toasted pecans in the topping.
- This crisp can be made a day ahead and reheated before serving.
- Substitute evaporated milk with full-fat milk for a lighter filling.
- To keep it gluten-free, use gluten-free oats and flour.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
