Pumpkin Crisp with Cinnamon Pecans (Print Version)
Warm pumpkin filling and crunchy cinnamon pecan oat topping, baked until golden and comforting.
# Ingredients:
→ Filling
01 -
1 can (425 g) pumpkin puree
02 -
3/4 cup granulated sugar
03 -
1/4 cup packed brown sugar
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 -
1 cup all-purpose flour
11 -
3/4 cup old-fashioned oats
12 -
3/4 cup packed brown sugar
13 -
1 teaspoon ground cinnamon
14 -
1/2 cup chopped pecans
15 -
1/2 cup unsalted butter, melted
# Steps:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch (23x33 cm) baking dish for even baking.
02 -
In a large mixing bowl, thoroughly whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt, and evaporated milk until smooth and fully incorporated.
03 -
Pour the prepared filling evenly into the greased baking dish, using a spatula to smooth the surface.
04 -
In a separate bowl, combine the flour, old-fashioned oats, brown sugar, ground cinnamon, and chopped pecans. Drizzle in the melted unsalted butter and mix just until a coarse, crumbly texture forms.
05 -
Distribute the crisp topping evenly over the pumpkin filling. Bake for 45 to 50 minutes, or until the filling is set and the topping turns golden brown.
06 -
Remove from the oven and allow to cool for at least 30 minutes before cutting and serving for best texture.
# Notes:
01 -
For cleaner slices, allow the dessert to reach room temperature before cutting. Best enjoyed within two days if stored covered in the refrigerator.