Description
This Pumpkin Crisp recipe is a comforting fall dessert featuring a smooth spiced pumpkin filling topped with a crunchy oat and pecan crumble. Baked to golden perfection, it’s a delightful treat perfect for cozy gatherings or holiday celebrations.
Ingredients
Scale
Pumpkin Filling
- 1 can (15 oz) pumpkin purée
- 1 cup evaporated milk
- 3/4 cup granulated sugar
- 2 eggs, lightly beaten
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
Topping
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup cold butter, cubed
- 1/2 cup pecans, chopped (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish to prevent sticking.
- Make Pumpkin Filling: In a large bowl, whisk together the pumpkin purée, evaporated milk, granulated sugar, lightly beaten eggs, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and well combined. Pour this pumpkin mixture into the prepared baking dish evenly.
- Prepare Topping: In another bowl, combine the old-fashioned oats, brown sugar, and flour. Add the cold cubed butter. Using a pastry cutter or your fingers, cut and press the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in chopped pecans if using, ensuring they are evenly distributed.
- Assemble Crisp: Evenly sprinkle the oat and pecan topping over the pumpkin filling layer in the baking dish, covering it completely.
- Bake: Place the dish in the preheated oven and bake for 40-45 minutes. The crisp is ready when the topping turns golden brown and the pumpkin filling is set (no longer jiggly).
- Cool and Serve: Allow the pumpkin crisp to cool slightly before serving to set further. Serve warm topped with whipped cream or vanilla ice cream for added indulgence.
Notes
- You can omit pecans for a nut-free version or substitute with walnuts or almonds if preferred.
- Ensure the butter is cold when mixing the topping to achieve a crumbly texture.
- Letting the crisp cool slightly before serving helps the pumpkin filling to set nicely.
- This dessert pairs beautifully with whipped cream or ice cream, but can also be enjoyed on its own.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.
