Description
This Pumpkin Crisp Recipe is the perfect way to welcome autumn, combining a creamy, spiced pumpkin filling with a crunchy, buttery oat topping. It’s a simple, comforting dessert that brings all the best fall flavors to your table.
Ingredients
Scale
- For the Pumpkin Filling:
- 1 can (15 oz) pumpkin purée
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Crisp Topping:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- Whisk together pumpkin purée, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, vanilla, and salt until smooth.
- Pour mixture into prepared baking dish and smooth the top.
- In a separate bowl, combine flour, oats, brown sugar, and cinnamon. Stir in melted butter with a fork until crumbly.
- Sprinkle topping evenly over pumpkin mixture.
- Bake for 45–50 minutes until filling is set and topping is golden brown.
- Cool at least 15 minutes before serving. Best served warm with ice cream or whipped cream.
Notes
Use pure pumpkin purée, not pumpkin pie filling. Don’t overbake the filling, and avoid overmixing the topping to keep it crisp.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 28g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: pumpkin crisp, autumn dessert, fall baking, pumpkin recipes, holiday dessert