Pumpkin Crisp Cinnamon Oats (Print Version)
Golden oat topping over spiced pumpkin creates a comforting dessert with cinnamon and brown sugar notes.
# Ingredients:
→ Filling
01 -
1 can (15 oz) pumpkin puree
02 -
3/4 cup granulated sugar
03 -
1/4 cup brown sugar, packed
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 oz) evaporated milk
→ Crisp Topping
10 -
1 cup all-purpose flour
11 -
3/4 cup old-fashioned rolled oats
12 -
3/4 cup brown sugar, packed
13 -
1 teaspoon ground cinnamon
14 -
1/2 cup chopped pecans
15 -
1/2 cup unsalted butter, melted
# Steps:
01 -
Set the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
02 -
Whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, salt, and evaporated milk in a large bowl until smooth. Pour the mixture into the prepared baking dish.
03 -
In a separate bowl, combine flour, old-fashioned oats, brown sugar, ground cinnamon, and chopped pecans. Pour in melted butter and mix until the topping forms a crumbly consistency.
04 -
Evenly distribute the crisp topping over the pumpkin filling. Bake for 45 to 50 minutes, or until the center is set and the top is golden brown. Allow to cool before serving.
# Notes:
01 -
Allowing the crisp to cool enhances the texture and flavor development.