Pumpkin Crisp -

Pumpkin Crisp

Spiced pumpkin puree is topped with a crunchy, cinnamon sugar oat crumble in this Pumpkin Crisp, making it the perfect fall treat.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 319kcal

Ingredients

Pumpkin Filling Ingredients

15 ounces pumpkin puree (not pie filling)
¾ cup white sugar
1½ teaspoons pumpkin pie spice
½ teaspoon kosher salt
2 eggs
⅔ cup heavy cream

Crisp Topping Ingredients

¾ cup old-fashioned oats
¾ cup all-purpose flour
⅓ cup light brown sugar
½ teaspoon ground cinnamon
½ cup chopped pecans or walnuts
½ cup butter melted

Instructions

Preheat the oven to 350°F. Grease a 10-inch baking dish with butter. In a large mixing bowl, combine the pumpkin puree, sugar, pumpkin pie spice, and salt. Whisk to combine.
Add the eggs and whisk smooth. Slowly add the cream while whisking constantly. Pour the pumpkin filling into the prepared baking dish.
In a separate mixing bowl, stir together the oats, flour, brown sugar, and pecans. Add the butter and stir with a fork until large crumbs form. Sprinkle the topping over the pumpkin mixture.
Bake for 35-40 minutes, until the crisp topping has browned and the center doesn't shake when removed from the oven. Serve warm or at room temperature topped with vanilla ice cream.

Notes

Evaporated milk may be substituted for the heavy cream in this recipe. Classic pumpkin pie is made with evaporated milk and the resulting flavor will be subtly different when made with cream. That said, if you're more likely to have cream on hand than evaporated milk? That's my go-to. Both dairy options deliver excellent results for this recipe.

Nutrition