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Pumpkin Crisp Recipe


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A warm, spiced pumpkin filling topped with a buttery, crunchy oat crumble, perfect for fall gatherings. Serve it with whipped cream or vanilla ice cream for a delightful treat.


Ingredients

Scale
  • 1 can (15 oz) pumpkin purée
  • 1 cup evaporated milk
  • 3/4 cup granulated sugar
  • 2 eggs, lightly beaten
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 1/2 cup old-fashioned oats
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup cold butter, cubed
  • 1/2 cup pecans, chopped (optional)

Instructions

  • Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
  • In a large bowl, combine the pumpkin purée, evaporated milk, granulated sugar, eggs, cinnamon, nutmeg, ginger, cloves, and salt. Mix until smooth and pour into the prepared dish.
  • In another bowl, mix oats, brown sugar, flour, and cold butter. Use a pastry cutter or your fingers to work the butter into the mixture until crumbly. Stir in pecans, if using.
  • Sprinkle the oat mixture evenly over the pumpkin filling.
  • Bake for 40-45 minutes, or until the topping is golden and the filling is set.
  • Let cool slightly before serving. Top with whipped cream or vanilla ice cream.

Notes

This dessert is ideal for fall and can be made ahead of time. Store leftovers in the refrigerator for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 40-45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece
  • Calories: 250 kcal
  • Sugar: 22 g
  • Sodium: 150 mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0 g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 4 g
  • Cholesterol: 45 mg