Pumpkin Crisp Baked Dessert (Print Version)
Pumpkin filling baked under a golden, buttery oat and pecan topping with warm spices.
# Ingredients:
→ Filling
01 -
425 g pumpkin puree
02 -
150 g granulated sugar
03 -
55 g brown sugar
04 -
2 large eggs
05 -
5 ml vanilla extract
06 -
7.5 ml pumpkin pie spice
07 -
2.5 ml ground cinnamon
08 -
1.25 ml salt
09 -
354 ml evaporated milk
→ Crisp Topping
10 -
125 g all-purpose flour
11 -
75 g old-fashioned oats
12 -
110 g brown sugar
13 -
5 ml ground cinnamon
14 -
65 g chopped pecans
15 -
115 g unsalted butter, melted
# Instructions:
01 -
Set the oven to 175°C and grease a 23 x 33 cm baking dish with butter or non-stick spray.
02 -
In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, salt, and evaporated milk. Whisk until smooth and fully blended.
03 -
Pour the prepared filling into the greased baking dish, spreading it evenly.
04 -
In a separate bowl, mix together flour, oats, brown sugar, ground cinnamon, and chopped pecans. Pour in melted butter and stir until the mixture forms moist crumbles.
05 -
Scatter the crisp topping evenly over the pumpkin filling, ensuring full coverage.
06 -
Bake in the preheated oven for 45–50 minutes, or until the surface is golden and the center is set. Allow to cool before serving.
# Notes:
01 -
For a crunchier topping, broil for the final 1–2 minutes while monitoring closely to avoid burning.