Pumpkin Crisp Recipe
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Pumpkin Crisp Recipe
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This Pumpkin Crisp recipe is an easy and delicious fall dessert that combines creamy spiced pumpkin filling with a buttery oat crumble topping. Perfect for Thanksgiving, holiday gatherings, or a cozy weeknight treat, it’s a simple alternative to pumpkin pie that everyone will love. Serve it warm with ice cream or whipped cream for the ultimate fall dessert!
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Ingredients
For the Pumpkin Filling:
- 15 ounces canned pumpkin puree
- 1 cup evaporated milk or heavy cream
- 2 large eggs
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Crisp Topping:
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter
- ½ cup Chopped pecans or walnuts optional
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Instructions
- Preheat your oven to 350°F and grease an 8x8-inch baking dish.
- In a large mixing bowl, whisk together the pumpkin puree, cream, eggs, granulated sugar, brown sugar, vanilla, pumpkin pie spice, cinnamon, and salt until smooth. Pour the mixture into the prepared baking dish.
- In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Cut cold butter into the oat mixture using a pastry cutter or fork until the topping forms coarse crumbs. If using, fold in the nuts.
- Sprinkle the crisp topping evenly over the pumpkin filling.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is set.
- Let the pumpkin crisp cool for 10 minutes before serving. Serve warm with ice cream or whipped cream, if desired.
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
- Make-Ahead Tips: Prepare the filling and topping separately up to a day in advance. Assemble and bake just before serving for the freshest result.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm individual servings in the microwave, or reheat the entire dish in a 300°F oven until heated through.
- Freezing: To freeze, bake the crisp and let it cool completely. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.
Nutrition Information
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Serving
0.75cup
Calories
424kcal
(21%)
Carbohydrates
55g
(18%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.5g
Cholesterol
86mg
(29%)
Sodium
208mg
(9%)
Potassium
331mg
(9%)
Fiber
4g
(16%)
Sugar
38g
(76%)
Vitamin A
8776IU
(176%)
Vitamin C
3mg
(3%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 0.75cup | |
| Calories | 424kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 86mg | 29% |
| Sodium | 208mg | 9% |
| Potassium | 331mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 38g | 76% |
| Vitamin A | 8776IU | 176% |
| Vitamin C | 3mg | 3% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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