Pumpkin Crisp Cinnamon Oats (Print Version)
Comforting spiced pumpkin baked with oat cinnamon topping for a golden, buttery finish.
# Ingredients:
→ Filling
01 -
1 can (15 ounces) pumpkin puree
02 -
177 grams granulated sugar (3/4 cup)
03 -
55 grams brown sugar (1/4 cup)
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 1/2 teaspoons pumpkin pie spice
07 -
1/2 teaspoon ground cinnamon
08 -
1/4 teaspoon salt
09 -
1 can (12 ounces) evaporated milk
→ Crisp Topping
10 -
120 grams all-purpose flour (1 cup)
11 -
66 grams old-fashioned oats (3/4 cup)
12 -
110 grams brown sugar (3/4 cup)
13 -
1 teaspoon ground cinnamon
14 -
60 grams chopped pecans, optional (1/2 cup)
15 -
113 grams unsalted butter, melted (1/2 cup)
# Steps:
01 -
Preheat oven to 350°F (175°C) and lightly grease a 9 by 13-inch baking dish with butter or non-stick spray.
02 -
In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, salt, and evaporated milk until completely smooth. Pour the mixture evenly into the prepared baking dish.
03 -
In a separate bowl, combine flour, oats, brown sugar, ground cinnamon, and chopped pecans if using. Add melted unsalted butter and stir until the mixture resembles coarse crumbs.
04 -
Sprinkle the crisp topping evenly over the pumpkin filling. Transfer the dish to the oven and bake for 45 to 50 minutes until golden brown on top and the center is set. Allow to cool before serving.
# Notes:
01 -
Allow the pumpkin crisp to cool fully to encourage a clean slice and optimal texture.