This Pumpkin Crisp is a delicious twist on pumpkin pie, featuring a creamy spiced pumpkin filling topped with a buttery, crunchy oat streusel. It’s an easy, crowd-pleasing dessert that’s perfect for fall gatherings!
Recipe
Ingredients:
For the Pumpkin Filling:
1 can (15 oz) pumpkin puree
¾ cup granulated sugar
½ cup brown sugar, packed
3 large eggs
1 cup evaporated milk (or coconut milk for dairy-free)
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon salt
For the Crisp Topping:
1 cup rolled oats
½ cup all-purpose flour (or almond flour for gluten-free)
½ cup brown sugar, packed
1 teaspoon cinnamon
½ cup cold butter or coconut oil, cubed
½ cup chopped pecans (optional)
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, pumpkin pie spice, vanilla extract, and salt until smooth. Pour the mixture into the prepared baking dish.
Prepare the Crisp Topping: In a medium bowl, mix together the oats, flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or fork until the mixture is crumbly. Stir in the chopped pecans, if using.
Assemble and Bake: Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 45-50 minutes, or until the topping is golden brown and the filling is set.
Cool and Serve: Let the crisp cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 300 kcal | Servings: 10 servings
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