Pumpkin Crisp
A delicious and easy fall dessert featuring a spiced pumpkin base topped with a crunchy oat and brown sugar streusel. Perfect for autumn gatherings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 15 oz pumpkin puree canned
- 1 cup granulated sugar
- 0.5 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 0.5 cup packed brown sugar
- 0.5 cup chopped pecans optional
- 0.5 cup unsalted butter melted
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, granulated sugar, milk, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- In a separate bowl, combine flour, oats, brown sugar, and pecans (if using). Stir in melted butter until the mixture is crumbly.
- Sprinkle the oat topping evenly over the pumpkin layer.
- Bake for 40–45 minutes, or until the topping is golden brown and the filling is set.
- Let cool for at least 15 minutes before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
For best results, use pure pumpkin puree, not pumpkin pie filling. Store leftovers covered in the refrigerator for up to 4 days.