Description

This Pumpkin Crisp recipe is a delightful fall dessert that combines a spiced pumpkin filling with a crunchy oat and pecan topping. It’s easy to make and perfect for holiday gatherings or cozy evenings at home.

Ingredients

For the Filling:

1 can (15 oz) pumpkin puree
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
1 can (12 oz) evaporated milk

For the Crisp Topping:

1 cup all-purpose flour
¾ cup old-fashioned oats
¾ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans (optional)
½ cup unsalted butter, melted

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Prepare the filling: In a large bowl, whisk together the pumpkin puree, sugars, eggs, vanilla, spices, salt, and evaporated milk until smooth. Pour into the dish.
Make the topping: In a separate bowl, combine the flour, oats, sugar, cinnamon, and pecans. Add melted butter and stir until crumbly. Sprinkle over the filling.
Bake: Bake for 45–50 minutes until set and golden brown. Let cool before serving.

Notes

Delicious with vanilla ice cream or whipped cream.
Leftovers can be refrigerated for up to 4 days.