Description
This Pumpkin Crisp is a warm, comforting dessert perfect for fall gatherings. Featuring a rich pumpkin filling spiced with cinnamon, nutmeg, and ginger, it is topped with a crunchy oat and pecan streusel. Baked to golden perfection and served warm with vanilla ice cream or whipped cream, this treat balances creamy and crunchy textures for an irresistible seasonal delight.
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 the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar size casserole dish to prevent sticking.
- Prepare the Pumpkin Filling: In a large bowl, whisk together 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 mixture into the prepared baking dish, spreading evenly.
- Make the Crisp Topping: In another bowl, combine the flour, rolled oats, brown sugar, and cinnamon. Pour in the melted butter and toss everything together until the mixture forms crumbly clumps. Stir in the chopped pecans if using.
- Assemble and Bake: Sprinkle the crumbly topping evenly over the pumpkin filling in the baking dish. Place the dish in the preheated oven and bake for 40 to 45 minutes, until the topping is golden brown and the pumpkin filling is set (not jiggly in the center).
- Serve: Remove the pumpkin crisp from the oven and allow it to cool slightly for about 10 minutes. Serve warm, optionally topped with vanilla ice cream or whipped cream for added indulgence.
Notes
- For a nut-free version, omit the pecans in the topping.
- Ensure the pumpkin filling is fully set before serving to avoid a runny texture.
- Use canned pumpkin purée, not pumpkin pie filling, for best results.
- Leftovers can be refrigerated and gently reheated before serving.
- Can be made ahead and baked just before serving for fresh warmth.
