Description
A cozy, rustic dessert with a creamy, spiced pumpkin filling topped with a buttery oat crumble. Easier than pie but just as satisfying, this pumpkin crisp is perfect for fall gatherings and pairs beautifully with ice cream or whipped cream.
Ingredients
- 1 can (15 oz) pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 cup heavy cream (or evaporated milk)
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, granulated sugar, eggs, heavy cream, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour mixture into prepared dish and spread evenly.
- In a separate bowl, mix oats, flour, brown sugar, and melted butter until crumbly.
- Sprinkle topping evenly over pumpkin layer.
- Bake for 45–50 minutes, until filling is set and topping is golden brown.
- Cool slightly before serving.
Notes
- For extra crunch, add chopped pecans or walnuts to the topping.
- Use pumpkin pie spice for convenience instead of individual spices.
- Swap part of the oats with crushed gingersnaps for a spiced twist.
- To keep topping crisp when reheating, use the oven instead of the microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 300
- Sugar: 25g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
