Pumpkin Crisp
There’s something magical about the first bite of warm Pumpkin Crisp. The silky spiced filling, the buttery oat topping, and that sweet smell wrapping around your kitchen like a cozy blanket. It’s easier than pie and just the thing for chilly nights, potlucks, or curling up with a big spoon and your favorite sweater.
Ingredients
- 1 can 15 oz pumpkin puree
- 2 large eggs
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 can 12 oz evaporated milk
- ¾ cup all-purpose flour
- ¾ cup old-fashioned oats
- ⅔ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup chopped pecans optional
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, salt, and evaporated milk until smooth.
- Pour the pumpkin filling into the prepared dish and smooth the top with a spatula.
- In another bowl, combine flour, oats, brown sugar, cinnamon, and pecans. Stir in melted butter until crumbly and moist.
- Sprinkle the topping evenly over the pumpkin mixture.
- Bake for 45 to 50 minutes until topping is golden brown and edges are bubbling.
- Let cool for at least 15 minutes before serving warm.
Notes
Use canned pumpkin for best results. For extra crunch, broil the topping for the last 2 minutes. Letting it cool before serving helps the filling set beautifully.