Pumpkin Crisp
User Reviews
4.7
Pumpkin Crisp
Description
The Pumpkin Crisp recipe starts with a topping created by blending all-purpose flour, oats, brown and granulated sugars, cinnamon, and softened butter until small clumps form. Chilling the topping helps it firm up before baking. The filling uses canned pumpkin puree mixed with light and granulated sugars, pumpkin pie spice, vanilla extract, eggs, and evaporated milk to create a smooth batter. The filling is poured into a prepared baking dish and baked first to set and thicken slightly. Then the crisp topping is scattered over and baked until golden and crisp.
This preparation results in a dessert contrasting a tender, spiced pumpkin base with a crunchy oat topping. The pumpkin provides moistness and warmth from the spices, while the buttery oat topping adds texture and sweetness. Baking temperatures and times balance the soft filling set and crisp topping without overbaking.
Pumpkin Crisp is best served warm or at room temperature, offering a cozy option for fall gatherings or a simple dessert. It can be paired with whipped cream or ice cream if desired. Using canned pumpkin puree and pantry staples keeps this recipe practical for home cooks.
Ingredients
Crisp
- 1 1/2 cups all-purpose flour
- 3/4 cup old fashioned oats
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 3/4 cup butter room temperature
Pumpkin Filling
- 15 ounces pumpkin puree
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 3 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 egg large
- 12 ounces evaporated milk
Instructions
Crisp Topping
- Preheat the oven to 375 degrees F. Spray a 7×11 baking dish with nonstick baking spray.
- Add the flour, oats, both sugars, and cinnamon to a medium bowl. Stir to combine.
- Add the butter to the dry ingredients. Using a spatula, fork, or your hands, work the butter into the dry ingredients until the butter has coated all of the dry ingredients and clumps together.
- Break apart the big clumps, cover, and place in the freezer to firm up. Begin working on the pumpkin filling.
Pumpkin Filling
- In a large bowl, add in the pumpkin puree, both sugars, and pumpkin pie spice. Stir to combine.
- Add in the vanilla extract and eggs. Stir with a spatula or whisk until the eggs are worked into the filling.
- Add in the evaporated milk and stir until there are no more white milk streaks in the filling.
- Pour the pumpkin filling into the prepared baking dish.
- Place in the oven and bake for 20 minutes until it has thickened up some in the center.
- Pull the baking dish out of the oven and sprinkle the crisp topping all over the top.
- Place back in the oven and bake for an additional 25 minutes until the center of the crisp is set up and the crisp topping is golden brown.
- Let cool completely and serve. Top with whipped cream.
- Cover and store in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 78g | 26% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 79mg | 26% |
| Sodium | 183mg | 8% |
| Potassium | 297mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 7172IU | 143% |
| Vitamin C | 3mg | 3% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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