Description
This Pumpkin Crisp is a warm, spiced pumpkin filling topped with a buttery, crunchy streusel. It’s like pumpkin pie meets crisp—perfect for fall gatherings, Thanksgiving, or anytime you’re craving a cozy dessert!
Ingredients
Units
Scale
For the Pumpkin Filling:
- 1 (15 oz) can pumpkin purée
- 3/4 cup evaporated milk (or heavy cream)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
For the Crisp Topping:
- 1 cup all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
- Make the pumpkin filling – In a large bowl, whisk together pumpkin, evaporated milk, sugars, eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth. Pour into the prepared dish.
- Prepare the crisp topping – In a separate bowl, mix flour, oats, brown sugar, cinnamon, and pecans. Stir in melted butter until crumbly.
- Assemble & bake – Sprinkle the crisp topping evenly over the pumpkin filling. Bake for 40-45 minutes, until golden brown and set.
- Cool & serve – Let cool for at least 15 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream!
Notes
- Crunchier Topping: Use chopped walnuts or almonds instead of pecans.
- Dairy-Free Option: Swap evaporated milk for coconut milk and butter for vegan butter.
- Make Ahead: Prepare and refrigerate the filling and topping separately, then assemble and bake fresh.