Description
Cinnamon Pumpkin Crisp combines a smooth, spiced pumpkin filling with a buttery oat crumble topping baked until golden and crisp. This easy fall dessert is perfect for Thanksgiving, holiday gatherings, or any cosy autumn evening.
Ingredients
For the Pumpkin Filling:
1 can (15 oz) pure pumpkin puree
3/4 cup packed brown sugar
2 large eggs
1 cup evaporated milk
1 tsp pure vanilla extract
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
Pinch of salt
For the Crisp Topping:
1 cup old-fashioned rolled oats
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 cup cold unsalted butter, cubed
1/2 cup chopped pecans or walnuts (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Whisk together the pumpkin puree, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves and salt until smooth.
3. Pour the pumpkin mixture evenly into the prepared baking dish.
4. In another bowl, combine the oats, flour, brown sugar, granulated sugar and cinnamon.
5. Cut the cold butter into the dry ingredients until coarse crumbs form, then stir in the chopped nuts if using.
6. Evenly sprinkle the crumble topping over the pumpkin filling without pressing it down.
7. Bake for 40 to 45 minutes, until the topping is golden brown and the filling is mostly set.
8. Cool for 15 to 20 minutes before serving warm with whipped cream or vanilla ice cream.
Notes
Use pure pumpkin puree rather than pumpkin pie filling.
Keep the butter cold to create the crispiest topping.
Allow the dessert to cool before serving so the filling sets properly.
Store covered in the refrigerator for up to 4 days.
Freeze leftovers for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American