Ingredients
Scale
For the Pumpkin Filling:
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract (alcohol-free)
- 1 cup evaporated milk
For the Crisp Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the Oven: First things first, preheat your oven to 350°F (175°C). While the oven is warming up, grease a 9×13-inch baking dish to ensure your crisp doesn’t stick. This is a crucial step to prevent your delicious filling from sticking to the pan.
- Prepare the Pumpkin Filling: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ginger, nutmeg, cloves, and salt until everything is well combined. Add the eggs and vanilla extract, whisking until smooth. Slowly stir in the evaporated milk until you have a creamy, unified mixture. Pour this pumpkin filling into your greased baking dish, spreading it out evenly.
- Make the Crisp Topping: Now, let’s move on to the topping. In a medium bowl, mix the flour, rolled oats, brown sugar, ground cinnamon, nutmeg, and salt. Pour the melted butter over this mixture and stir until everything is well coated and clumps start to form. If you’re feeling fancy, toss in some chopped pecans for an extra crunch. This topping will add a beautiful golden brown finish to your dessert.
- Assemble and Bake: Sprinkle the crisp topping evenly over the pumpkin filling. Place the dish in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the pumpkin filling is set. If the topping starts to brown too quickly, cover the dish loosely with foil during the last 10-15 minutes of baking to prevent it from burning.
- Cool and Serve: After baking, allow your Pumpkin Crisp to cool for at least 10 minutes before digging in. For an extra indulgent treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. Trust me, it’s worth it!
Notes
- Choosing the Right Pumpkin: Make sure to use pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices that can throw off the flavor balance.
- Make it Gluten-Free: To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend.
- Storage Tips: This Pumpkin Crisp can be stored in an airtight container in the fridge for up to three days. Reheat in the oven to maintain its crispy topping.
- Pecan Substitute: If you’re not a fan of pecans or have allergies, you can swap them out for walnuts or simply omit them altogether for a nut-free version.
- Adding More Flavor: If you want to add more depth of flavor, consider adding a splash of maple syrup or a sprinkle of sea salt to the topping mixture.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 270kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Fall dessert recipesk, Pumpkin spice desserts, Easy Thanksgiving dessert