Pumpkin Crisp with Oats (Print Version)
Spiced pumpkin filling with oat-pecan topping. Warm, golden crisp ideal for autumn celebrations.
# Ingredients:
→ Filling
01 -
1 can (15 oz) 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 oz) 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. Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
02 -
In a large mixing bowl, thoroughly whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt, and evaporated milk until smooth and evenly blended. Pour the mixture into the prepared baking dish.
03 -
In a separate bowl, combine all-purpose flour, old-fashioned oats, brown sugar, ground cinnamon, and chopped pecans. Mix well, then pour in melted butter and stir until the mixture becomes crumbly. Evenly sprinkle the topping over the pumpkin filling.
04 -
Transfer the baking dish to the oven and bake for 45 to 50 minutes, or until the center is set and the topping is golden brown. Remove from oven and allow to cool before serving.
# Notes:
01 -
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
02 -
Pecans can be omitted for a nut-free dessert.