Description
This Pumpkin Crisp is a warm and comforting dessert perfect for fall gatherings. It features a smooth pumpkin filling spiced with cinnamon, nutmeg, and ginger, topped with a buttery, oat and pecan crumble that bakes to golden perfection. Easily made in a single baking dish, this treat is ideal served warm with vanilla ice cream or whipped cream.
Ingredients
Scale
Pumpkin Filling
- 1 can (15 oz) pumpkin purée
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Crisp Topping
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or a similarly sized casserole dish to prevent sticking and ensure even baking.
- Make Pumpkin Filling: In a large bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and fully combined. Pour this filling evenly into the prepared baking dish.
- Prepare Crisp Topping: In a separate bowl, combine the all-purpose flour, rolled oats, brown sugar, and cinnamon. Pour in the melted butter and stir the mixture until it forms a crumbly texture. If desired, fold in the chopped pecans to add extra crunch and flavor.
- Assemble and Bake: Evenly sprinkle the crisp topping over the pumpkin filling in the baking dish. Place the 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.
- Cool and Serve: Remove the pumpkin crisp from the oven and allow it to cool slightly to set further. Serve warm, optionally topped with vanilla ice cream or whipped cream for an extra decadent touch.
Notes
- For a nuttier flavor, you can substitute walnuts for pecans or omit nuts altogether for a nut-free version.
- Make sure to use pure pumpkin purée, not pumpkin pie filling, which contains added spices and sugars.
- Leftover crisp can be refrigerated for up to 3 days and gently reheated before serving.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend and ensure oats are certified gluten-free.
- Adding a pinch of ground cloves or allspice to the filling can enhance the fall spice flavor.
