why make this recipe

Pumpkin Crisp is a delightful dessert that combines the warm flavors of pumpkin with a crunchy, sweet topping. It’s an easy-to-make dish that’s perfect for fall gatherings, holidays, or just a cozy night at home. Everyone will love its creamy pumpkin layer and crispy oat topping. Plus, it’s a great way to use canned pumpkin, making it a quick and accessible treat.

how to make Pumpkin Crisp

Ingredients:

• 15-ounce can pumpkin puree
• 3 large eggs
• 6-ounce can evaporated milk
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces

Directions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish.
2. In a large mixing bowl, combine the pumpkin puree, eggs, evaporated milk, granulated sugar, and 1/2 cup light brown sugar. Whisk until smooth and fully blended.
3. Pour the pumpkin filling into the prepared baking dish and spread it evenly.
4. In a separate bowl, mix the rolled oats, flour, 1/2 cup light brown sugar, cinnamon, nutmeg, ginger, and salt.
5. Add the cold butter pieces to the dry mixture. Use a pastry cutter or your fingers to blend the butter in until it looks like coarse crumbs.
6. Sprinkle the crisp topping evenly over the pumpkin filling in the baking dish.
7. Bake for 40 to 45 minutes until the filling is set and the topping is golden brown and crisp.
8. Remove from the oven and let it cool slightly before serving.

how to serve Pumpkin Crisp

Serve Pumpkin Crisp warm for the best experience. You can enjoy it on its own or add a scoop of vanilla ice cream or a dollop of whipped cream on top. This adds an extra layer of sweetness and creaminess that complements the pumpkin flavors beautifully.

how to store Pumpkin Crisp

To store leftover Pumpkin Crisp, allow it to cool completely. Cover it with plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. You can also freeze it for longer storage, just ensure it’s well-wrapped to prevent freezer burn.

tips to make Pumpkin Crisp

• For a richer flavor, use brown sugar instead of granulated sugar for the entire recipe.
• If you prefer a spicier crisp, try adding a pinch of allspice or cloves to the topping.
• Ensure the butter is very cold for a crumblier topping. You can also freeze the butter for 10 minutes before cutting it.

variation

You can add nuts like pecans or walnuts to the topping for added crunch. Another variation is to stir some chocolate chips into the pumpkin filling for a sweet twist!

FAQs

Can I make Pumpkin Crisp ahead of time?
Yes, you can prepare the pumpkin filling and topping separately and assemble them just before baking.

Can I use fresh pumpkin instead of canned?
Yes, but you will need to cook and puree the fresh pumpkin first to get the right consistency.

Is Pumpkin Crisp gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure the oats are certified gluten-free as well.