Description
This Rich Pumpkin Crisp is a comforting dessert perfect for fall. It features a smooth pumpkin filling seasoned with pumpkin pie spice and topped with a buttery oat crumble. Baked to golden perfection, this dessert pairs beautifully with ice cream or whipped cream for a warm, cozy treat.
Ingredients
Scale
Pumpkin Filling
- 2 cups pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Crumble Topping
- 1 cup old-fashioned oats
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even cooking.
- Mix Pumpkin Filling: In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, vanilla extract, and salt until the mixture is smooth and well combined.
- Pour Pumpkin Mixture: Pour the prepared pumpkin filling evenly into the greased baking dish, smoothing the surface for even baking.
- Prepare Crumble Topping: In a separate bowl, combine old-fashioned oats, brown sugar, all-purpose flour, and melted butter. Mix until the topping becomes crumbly and evenly combined.
- Add Topping: Sprinkle the oat crumble topping evenly over the pumpkin filling, covering the surface completely.
- Bake the Crisp: Bake in the preheated oven for 40–45 minutes or until the top turns golden brown and the edges are set to a firm texture.
- Cool and Serve: Allow the pumpkin crisp to cool for at least 15 minutes before serving. Enjoy it warm, optionally topped with ice cream or whipped cream for added indulgence.
Notes
- Ensure the pumpkin puree is smooth for a creamy texture.
- The crumble topping can be made ahead and refrigerated.
- For a spicier flavor, add a pinch of cinnamon or nutmeg.
- Use room temperature eggs to help the filling mix better.
- Store leftovers covered in the refrigerator for up to 3 days.
