A warm and cozy dessert featuring spiced pumpkin filling topped with a buttery, crunchy crisp topping. Perfect for fall gatherings or as a holiday treat!
Ingredients:
For the Pumpkin Filling:
1 can (15 oz) pumpkin puree
1 cup evaporated milk
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon salt
For the Crisp Topping:
1 cup all-purpose flour
1 cup rolled oats
¾ cup packed brown sugar
½ teaspoon cinnamon
½ cup butter, melted
½ cup chopped pecans (optional)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish.
Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt.
Pour the mixture into the prepared baking dish and spread it evenly.
Prepare the Crisp Topping:
In another bowl, combine the flour, oats, brown sugar, and cinnamon.
Add the melted butter and stir until the mixture forms a crumbly texture.
Stir in the pecans if using.
Assemble and Bake:
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake for 40-45 minutes, or until the topping is golden brown and the filling is set.
Cool and Serve:
Allow the pumpkin crisp to cool for 10 minutes before serving.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!
Prep Time: 15 minutes | Baking Time: 45 minutes | Total Time: 1 hour
Kcal: ~320 kcal | Servings: 8 servings
Pumpkin Crisp
- Total Time: 1 hour
- Yield: 8 servings
Description
A warm and cozy dessert featuring spiced pumpkin filling topped with a buttery, crunchy crisp topping. This Pumpkin Crisp is perfect for fall gatherings or as a holiday treat, offering a delightful mix of comforting flavors and textures.
Ingredients
Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 1 cup evaporated milk
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
Crisp Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- ¾ cup packed brown sugar
- ½ teaspoon cinnamon
- ½ cup butter, melted
- ½ cup chopped pecans (optional)
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish. - Make the Pumpkin Filling:
- In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Prepare the Crisp Topping:
- In another bowl, combine the flour, oats, brown sugar, and cinnamon.
- Add the melted butter and stir until the mixture forms a crumbly texture.
- Stir in the pecans, if using.
- Assemble and Bake:
- Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is set.
- Cool and Serve:
- Allow the pumpkin crisp to cool for 10 minutes before serving.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat!
Notes
- You can customize the spice levels to your taste by adjusting the cinnamon, nutmeg, ginger, and cloves.
- To make it nut-free, omit the pecans or substitute with sunflower seeds for added crunch.
- For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American