Description
This Pumpkin Crisp recipe combines a creamy, spiced pumpkin filling with a crunchy oat and pecan topping, baked to golden perfection. It’s a comforting fall dessert that’s easy to prepare and serves 12, perfect for holiday gatherings or cozy family dinners.
Ingredients
Scale
Pumpkin Filling
- 3 large eggs (150 grams, lightly beaten)
- ½ cup brown sugar (107 grams)
- ½ cup granulated sugar (100 grams)
- 15 ounces pumpkin puree (425 grams; 1 can, NOT pumpkin pie filling)
- â…” cup evaporated milk (151 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 teaspoon pumpkin pie spice (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ¼ teaspoon kosher salt
Crisp Topping
- ¾ cup old-fashioned oats (75 grams)
- 1 cup all-purpose flour (120 grams)
- ½ cup chopped pecans (57 grams)
- ½ cup brown sugar (107 grams)
- ¼ teaspoon baking powder (1 gram)
- 1 teaspoon ground cinnamon (3 grams)
- ½ cup salted butter, melted (113 grams; 1 stick)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking pan to prevent sticking. Set the pan aside while you prepare the filling and topping.
- Mix Eggs and Sugars: In a large bowl, whisk together the lightly beaten eggs, brown sugar, and granulated sugar until the mixture is smooth and fully combined, creating the base for the filling.
- Add Pumpkin and Spices: Stir in the pumpkin puree, evaporated milk, vanilla extract, pumpkin pie spice, ground cinnamon, and kosher salt. Whisk all ingredients together until smooth and well incorporated.
- Pour Filling into Pan: Pour the pumpkin filling evenly into the prepared baking pan, spreading it out smoothly to ensure even baking.
- Prepare Crisp Topping: In a separate small bowl, combine all the topping ingredients: old-fashioned oats, all-purpose flour, chopped pecans, brown sugar, baking powder, ground cinnamon, and melted salted butter. Stir until the mixture is well combined and crumbly.
- Top the Filling: Evenly sprinkle the crisp topping over the pumpkin filling layer, covering the surface completely for a balanced texture.
- Bake: Place the baking pan uncovered in the preheated oven and bake for 35-40 minutes, until the topping turns golden brown and the filling is bubbly around the edges.
- Cool: Remove the pumpkin crisp from the oven and let it cool for about 5 minutes to set slightly and make it easier to serve.
- Serve: Serve the pumpkin crisp warm. Optionally, add a scoop of vanilla ice cream or a dollop of whipped cream to enhance the dessert experience.
Notes
- Ensure you use pumpkin puree, not pumpkin pie filling, for the best taste and texture.
- For a nuttier flavor, toast the pecans lightly before adding to the topping.
- This dessert can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- To make it dairy-free, substitute evaporated milk and butter with plant-based alternatives.
- Serving with vanilla ice cream or whipped cream adds a creamy contrast to the crisp topping.
