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