Description
This rich pumpkin crisp recipe is the ultimate fall dessert with creamy pumpkin filling and a buttery oat pecan topping. Perfect alternative to pumpkin pie, easy to bake and serve warm or chilled. Try this easy autumn crisp for Thanksgiving or cozy nights!
Ingredients
1 15-ounce can pumpkin puree
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 12-ounce can evaporated milk
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
1/2 cup chopped pecans
1/2 cup unsalted butter, melted
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, evaporated milk, pumpkin pie spice, salt, and vanilla extract until smooth.
3. Pour the filling into the prepared baking dish and smooth the top.
4. In a separate bowl, mix flour, oats, pecans, and a pinch of salt. Add melted butter and stir until the mixture forms crumbles.
5. Sprinkle the oat topping evenly over the pumpkin mixture, covering all areas.
6. Bake for 45 to 50 minutes until the topping is golden brown and the filling is just set at the edges.
7. Let cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or chilled with whipped cream.
Notes
Let the crisp rest before serving to allow it to firm up.
Use pure pumpkin puree, not pie filling.
Store leftovers in the fridge and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 365
- Sugar: 26g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg