Pumpkin Crisp Recipe
This Pumpkin Crisp is the ultimate fall dessert! A warm, spiced pumpkin filling is topped with a buttery, crunchy oat crumble and finished with a dollop of whipped cream or a scoop of vanilla ice cream. It’s like pumpkin pie but even better!
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Total Time: 55-60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 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 Oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Make Pumpkin Filling: In a large bowl, combine the pumpkin purée, evaporated milk, granulated sugar, eggs, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth and pour into the prepared dish.
- Prepare Topping: In another bowl, mix oats, brown sugar, flour, and cold butter. Use a pastry cutter or your fingers to work the butter into the mixture until it becomes crumbly. Stir in pecans, if using.
- Assemble: Sprinkle the oat mixture evenly over the pumpkin filling.
- Bake: Bake for 40-45 minutes, or until the topping is golden and the filling is set.
- Serve: Let cool slightly before serving. Top with whipped cream or vanilla ice cream for extra indulgence!
Notes
- If you prefer a nut-free dessert, you can omit the pecans.
- For an extra touch of flavor, you can add a dash of vanilla extract to the pumpkin filling.
Nutrition
- Serving Size: 1 slice (1/8th of the dish)
- Calories: 250kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Find it online: https://deliceflash.com/pumpkin-crisp-recipe/