Description
This Pumpkin Crisp recipe is a delightful fall dessert featuring a creamy pumpkin filling spiced with traditional pumpkin pie spices and topped with a buttery oat and pecan crisp. Perfect for Thanksgiving or a cozy autumn treat, it combines the warm flavors of pumpkin with a crunchy, sweet topping that is best served warm with whipped cream or vanilla ice cream.
Ingredients
Scale
For the filling:
- 1 (15 oz) can pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup evaporated milk
For the crisp topping:
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch or 9×9-inch baking dish to prevent sticking and make cleanup easier.
- Mix the Pumpkin Filling: In a large bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, pumpkin pie spice, cinnamon, salt, eggs, vanilla extract, and evaporated milk until the mixture is smooth and well combined.
- Pour Filling into Dish: Pour the prepared pumpkin filling into the greased baking dish, spreading it out evenly to create a uniform layer.
- Prepare the Crisp Topping: In a separate bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture looks like coarse crumbs. Stir in the chopped pecans if using.
- Top the Pumpkin Filling: Evenly sprinkle the crisp topping mixture over the pumpkin filling, covering it completely with the crumbly topping.
- Bake the Crisp: Place the baking dish in the oven and bake for 40 to 45 minutes, or until the topping is golden brown and the pumpkin filling is set and no longer jiggly in the center.
- Cool and Serve: Allow the pumpkin crisp to cool slightly before serving. It is best served warm, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
- You can prepare the crisp topping ahead of time and store it refrigerated until you’re ready to bake the crisp.
- Swap pecans with walnuts or omit nuts entirely for a nut-free version.
- Serve warm with whipped cream or vanilla ice cream for the best experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 26 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg
