Description
A warm and comforting pumpkin crisp with a buttery, spiced oat topping. Perfect for a fall treat!
Ingredients
Scale
- For the Filling:
- 1 (15 ounce) can pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup evaporated milk
- 1 large egg, lightly beaten
- For the Topping:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 3/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) cold unsalted butter, cut into small cubes
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or an 8×8 inch baking dish.
- Make the filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, and cloves. Stir in the evaporated milk and the beaten egg until well combined. Pour the filling into the prepared baking dish.
- Make the topping: In a medium bowl, combine the flour, rolled oats, 3/4 cup brown sugar, 1 teaspoon cinnamon, and salt. Add the cold butter cubes. Using a pastry blender, your fingertips, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the pumpkin filling.
- Bake for 35-40 minutes, or until the topping is golden brown and the filling is set.
- Let cool slightly before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
Notes
- For an extra-crispy topping, you can add 1/4 cup of chopped pecans or walnuts to the topping mixture.
- This crisp can be made ahead of time and reheated. Cover with foil and bake at 350°F (175°C) for about 15-20 minutes, or until heated through.
- Ensure you use pumpkin puree, not pumpkin pie filling, for the best results.
Nutrition
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg