Pumpkin Crisp with Spiced Oat Topping (Print version)

Creamy pumpkin custard baked under a buttery spiced oat and pecan topping for an easy fall dessert that serves a crowd.

# Ingredients:

For the spiced oat topping

01 - 3/4 cup (75 g) old-fashioned rolled oats
02 - 2/3 cup (85 g) all-purpose flour
03 - 3/4 cup (150 g) packed light brown sugar
04 - 1/2 cup (55 g) chopped pecans
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon fine salt
09 - 1/2 cup (113 g) cold unsalted butter, cubed

For the pumpkin filling

10 - 1 (15 oz / 425 g) can pumpkin puree
11 - 3 large eggs
12 - 1 cup (240 ml) evaporated milk
13 - 1/2 cup (100 g) granulated sugar
14 - 1/4 cup (50 g) packed light brown sugar
15 - 2 teaspoons vanilla extract
16 - 1 1/2 teaspoons pumpkin pie spice
17 - 1/2 teaspoon ground cinnamon
18 - 1/2 teaspoon fine salt

For serving

19 - Vanilla ice cream or whipped cream, optional

# Instructions:

01 - Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish or coat it lightly with nonstick spray.
02 - In a medium bowl, stir together the oats, flour, brown sugar, pecans, cinnamon, ginger, nutmeg, and salt. Add the cold butter and rub it in with your fingertips until the mixture forms small crumbly clumps.
03 - In a large bowl, whisk the pumpkin puree, eggs, evaporated milk, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth and evenly blended.
04 - Pour the pumpkin filling into the prepared dish and smooth the top. Sprinkle the oat topping evenly over the filling without pressing it down.
05 - Bake for 45-50 minutes, until the topping is golden brown and the pumpkin filling is set around the edges with a slight wobble in the center.
06 - Let the crisp rest for 20 minutes before scooping. Serve warm with vanilla ice cream or whipped cream if desired.

# Good to know:

01 - Use plain pumpkin puree, not pumpkin pie filling.
02 - Resting time helps the custard set before serving.
03 - Leftovers keep refrigerated for up to 3 days.

Back